Mexican Seviche
Upload Your Photo- 0Comment
Print
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.Ingredients:
2 pounds very fresh, firm-fleshed fish2 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
Instructions:
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.
Browse Similar Recipes
- By Category: Dips and Spreads, Fish and Seafood
- By Prep Methods: No Cook
- By Course: Appetizers
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
No comments yet.