Seviche #5
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Scallops; tuna, or any firm-fleshed fish |
| ½ | cup | Lemon juice |
| ½ | cup | Lime juice |
| 1 | Green pepper; chopped | |
| 1 | Red pepper; chopped | |
| 2 | Stalks celery; chopped | |
| ½ | bunch | Parsley; chopped |
| 2 | tablespoons | Choped cilantro |
| 1 | Clove garlic; peeled and minced | |
| 2 | teaspoons | Minced fresh ginger |
| 2 | teaspoons | Chili powder |
| ¼ | teaspoon | Hot red pepper flakes |
| ¼ | teaspoon | Ground white pepper |
| ½ | teaspoon | Salt |
Directions
From: Althea LeBlanc <TheaLater@...> Date: Sat, 29 Jun 1996 18:29:41 -0400 from the _Loaves and Fishes Cookbook_ by Anna Pump Cut the fish into bite-sized pieces and place in a medium mixing bowl. Add all the other ingredients. Mix well. Marinate for 6 to 8 hours in the refridgerator. Serve chilled. Yields: 6 to 8 servings Anna makes the note that "Whenever you marinate seafood in lemon and lime juice, you are actually 'cooking' the fish. It takes 6 to 8 hours for this process to be completed.
I would marinate for at least the 8 hours to be on the safe side.
EAT-L Digest 28 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .