Name: Seviche #2
Ingredients: 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 (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'

The day may come when after a long fight with disease, we shall feel that medicine can do no more, and that nothing remains but to die. Friends will be standing by, unable to help us. Hearing, eyesight, even the power of praying, will be fast failing us. The world and its shadows will be melting beneath our feet. Eternity, with its realities, will be looming large before our minds. What shall support us in that trying hour? What shall enable us to feel, 'I fear no evil'? (Psalm 23:4). Nothing, nothing can do it but close communion with Christ. Christ dwelling in our hearts by faith. Christ putting His right arm under our heads. Christ felt to be sitting by our side. Christ can alone give us the complete victory in the last struggle.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Grains	American	Appetizer	6	Servings

INGREDIENTS

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 (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'

INSTRUCTIONS

From: [email protected] (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.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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