Seviche

Name: Seviche
Ingredients: 1 lb. fish fillets; juice of 8 to 10 limes or lemons; 2 or more garlic cloves, minced; 1/4 c. finely chopped green onions, including tops; 1/4 c. finely chopped pickled peppers; 1 small hot pepper, finely chopped; 1/4 c. chopped fresh parsley; 1 tsp. salt; 1 tsp. coriander seed; 1/4 c. oil; 1 ripe tomato, seeded and chopped

11 ingredients

7 steps

Ingredients

1 lb. fish fillets
juice of 8 to 10 limes or lemons
2 or more garlic cloves, minced
1/4 c. finely chopped green onions, including tops
1/4 c. finely chopped pickled peppers
1 small hot pepper, finely chopped
1/4 c. chopped fresh parsley
1 tsp. salt
1 tsp. coriander seed
1/4 c. oil
1 ripe tomato, seeded and chopped

Directions

1

Cut raw fish into bite-sized pieces.
2

Sole, flounder, salmon, scallops or other ocean fish may be used.
3

Fresh water fish is not recommended.
4

Frozen fish may be used.
5

Cover fish with juice and allow to stand in refrigerator several hours or overnight.
6

Drain well and toss with other ingredients.
7

Serve chilled on lettuce. Can be served as first course or as cold main dish.