Mexican Seviche

From The Country Innkeepers' Cookbook

Fish and Seafood Recipes | Dips and Spreads Recipes

Yield: About 4 cups.

A very unusual dish, but it's not really raw as many people think; enzymes in the lime juice perform a kind of pre-digestive or cooking process.

• 2 pounds very fresh, firm-fleshed fish
• 2 cups lime juice
• 1 cup tomato juice
• 1 onion, finely chopped
• 1/4 cup finely chopped parsley
• 2 tablespoons finely chopped green pepper
• 1/2 cup sliced pimiento-stuffed olives
• 1 teaspoon salt

Cut the raw fish in bite-size pieces and pour the lime juice over it. Use a glass dish, covered, and refrigerate for 4 hours.

Drain the fish and add other ingredients. Refrigerate overnight to blend flavors. Serve with crackers or tortillas.

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