Seviche #2 Recipe

Free Recipe Seviche #2

Recipe Type: A Recipes

Recipe Preparation: cook

Cooking Ingredients for Seviche #2 Recipe

1-1/2 lb White-fleshed fish; skinned
-and boned
1-1/2 c Fresh lime juice
1 c Vegetable oil
1 c Fresh orange juice
1 -(up to)
2 Hot red chilis; seeded and
-slivered
1 sm Onion; sliced paper-thin
1 Clove garlic; minced
The traditional salt and
-peper to taste

Seviche #2 Preparation

From: tahnan@netcom.com (Mastersmith Encil) Date: Mon, 14 Mar 1994 08:58:54 GMT Seviche, like gravlax and sushi, is raw fish (gravlax is Scandinavian; sushi is of course Japanese). Latin American in origin, it uses citrus juice to ”cook” the fish. I don”t understand how, I”m not a chemist. :-) Anyway, the recipe given in Cooking A to Z (Calif. Culinary Acad., 1992): Cut the fish into 1/2-inch cubes; place in a small glass dish and cover with lime juice. It is extremely important that the fish is completely covered. Add more juice if necessary. Cover with plastic wrap and refrigerate 4-5 hours. In the meantime, combine the oil, orange juice, chilis, onion, and garlic. After fish has marinated for 3 hours, add this mixture. Chill at least 2 more hours. Add salt and pepper to taste. Serves 6-8. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives.

Cooking Temperature:

Recipe Serves: 6

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