recipes@decwrl.UUCP (12/26/86)
SEVICHE(A) USENET Cookbook SEVICHE(A)
SEVICHE ACAPULCO
SEVICHE - A tasty marinated fish appetizer from Mexico
This recipe comes from the Delicias Culinarias 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. Depend-
ing on the region in Mexico, there exist several different
styles to prepare it. This recipe comes from the Acapulco
region".
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 mari-
nating it in lime juice.
INGREDIENTS (Serves 6)
1 lb turbot fish, in fillets.
1 onion, chopped.
2 tomatoes, chopped.
1 avocado, chopped.
1 cup small green olives
6 Tbsp olive oil
2 Tbsp chopped parsley
1 cup lime juice
1 serrano chile, chopped.
1 Tbsp ketchup
1 Tbsp white wine
2 jalapeno chilies, chopped.
2 oz capers
PROCEDURE
(1) Cut the fish fillets into 1-inch cubes. Marinate
it for at least 6 hours (preferably overnight) in
1/2 cup of lime juice.
(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.
(3) Put in the rest of the ingredients. Add salt,
pepper and oregano to taste. Mix.
(4) Serve with salted crackers.
NOTES
Use fresh lime juice.
You can use any kind of fish that you like with the condi-
tion that it does not fall apart after marinating. For
instance, it does not work with white fish.
RATING
Difficulty: easy. Time: 20 minutes (after marinating the
fish). Precision: no need to measure.
CONTRIBUTOR
I. Arieh Cimet
Northwestern University, Evanston, Illinois, USA
{ihnp4,chinet}!nucsrl!cimeti