| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish seafoo, Mexico | 6 | Servings | |
INGREDIENTS
| 2 | lb | White fish fillets |
| 1 1/2 | c | Lime juice |
| 1 | lb | Tomatoes chopped |
| 2 | sm | Onions; chopped |
| 2/3 | c | Chopped olives |
| 4 | Serrano or jalapeno chiles (fresh or canned); chopped | |
| 1 | c | Catsup |
| 1 | c | White wine |
| 3 | tb | Chopped cilantro |
| Salt | ||
| Pepper |
INSTRUCTIONS
Chop fish into 1/2-inch pieces, and marinate in lime juice. Overnight is best, but at least 3 or 4 hours until it turns white. Remove fish from the lime juice. Mix all of the ingredients together and refrigerate for an hour. Serve with crackers on a bed of lettuce. Notes: A modern, Acapulcan style seviche of fish, Seviche estilo Acapulco. Recipe by: Yucatan Cookbook by Lyman Morton Recipe by "Pillsbury Kitchens' Family Cookbook" 1979 edition Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 17, 1998
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