Seviche Acapulco Recipe

Mexican Recipes To-Go

Mexican Fish And Seafood Recipes

Ingredients:

1 lb turbot fish, in fillets
1 onion, chopped
2 tomatoes, chopped
1 avocado, chopped
1 cup green olives (small)
6 tbsp olive oil
2 tbsp parsley, chopped
1 cup lime juice
1 serrano chile, chopped
1 tbsp ketchup
1 tbsp white wine
2 jalapeno chilies, chopped
2 oz capers

Instructions:

Cut the fish fillets into about 1-inch cubes. Marinate it for at
least 6 hours (preferably overnight) in about 1/2 cup of lime juice.

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. Put in the rest of
the ingredients. Add salt, pepper and oregano to taste. Mix. Serve
with salted crackers.

NOTES:

* 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. Depending 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 marinating it in lime juice.

* Use fresh lime juice. 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.

: Difficulty: easy.
: Time: 20 minutes (after marinating the fish).
: Precision: no need to measure.

: I. Arieh Cimet
: Northwestern University, Evanston, Illinois, USA
: {ihnp4,chinet}!nucsrl!cimeti

: Copyright (C) 1986 USENET Community Trust

Servings: 6

 

:: TOP ::

---

Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)

---

Home |>

Contact|>

---

Home >> Fish And Seafood Recipes