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Mexican Seviche

Mexican Seviche
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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.

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  • 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.
Updated Friday, July 20th, 2007

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