Seviche #5

Yield: 6 Servings

Measure Ingredient
1½ pounds Scallops; tuna, or any firm-fleshed fish
½ cup Lemon juice
½ cup Lime juice
1 \N Green pepper; chopped
1 \N Red pepper; chopped
2 \N Stalks celery; chopped
½ bunch Parsley; chopped
2 tablespoons Choped cilantro
1 \N 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

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, .

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