| 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: 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. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”