recipes@decwrl.UUCP (12/26/86)
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.RH MOD.RECIPES-SOURCE SEVICHE A "10 Dec 86" 1986
.RZ "SEVICHE ACAPULCO" "A tasty marinated fish appetizer from Mexico"
This recipe comes from the \fIDelicias Culinarias\fR cookbook that I
brought from Mexico. The introduction to the recipe reads: ``Seviche is
prepared with raw marinated fish. It is very popular in Ecuador, Peru,
and in the north of Chile. Depending on the region in Mexico, there
exist several different styles to prepare it. This recipe comes
from the Acapulco region''.
.PP
I am sure that you have tasted this appetizer if you have ever been to a
beach in Mexico. It is usually served right where you are ``roasting'' in
the sun or swimming. Yes, the fish in this recipe is raw. However it is
``cooked'' by marinating it in lime juice.
.IH "Serves 6"
.IG "1 lb" "turbot fish," "500 g"
in fillets.
.IG "1" "onion,"
chopped.
.IG "2" "tomatoes,"
chopped.
.IG "1" "avocado,"
chopped.
.IG "1 cup" "small green olives" "200 g"
.IG "6 Tbsp" "olive oil" "100 ml"
.IG "2 Tbsp" "chopped parsley" "30 ml"
.IG "1 cup" "lime juice" "250 ml"
.IG "1" "serrano chile,"
chopped.
.IG "1 Tbsp" "ketchup" "15 ml"
.IG "1 Tbsp" "white wine" "15 ml"
.IG "2" "jalapeno chilies,"
chopped.
.IG "2 oz" "capers" "50 g"
.PH
.SK 1
Cut the fish fillets into
.AB "1-inch" "2-cm"
cubes. Marinate it for at least 6 hours (preferably overnight) in
.AB "\(12 cup" "125 ml"
of lime juice.
.SK 2
Rinse the fish in a colander and let it dry for 5 minutes. Put it in a
large bowl along with the rest of the lime juice.
.SK 3
Put in the rest of the ingredients. Add salt, pepper and oregano to
taste. Mix.
.SK 4
Serve with salted crackers.
.NX
Use fresh lime juice.
.PP
You can use any kind of fish that you like with the condition that it
does not fall apart after marinating. For instance, it does not work
with white fish.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 minutes (after marinating the fish).
.I Precision:
no need to measure.
.WR
I. Arieh Cimet
Northwestern University, Evanston, Illinois, USA
{ihnp4,chinet}!nucsrl!cimeti