Seviche, Acapulco Style (seviche Estilo Acapulco)

Why is the wife in marriage required to be the one who submits (Eph. 5, Col. 3, Tit. 2, 1 Pet. 3)? Because God set it up this way, based on the order of creation (1 Timothy 2) and ultimately to show the primary purpose on marriage. Marriage is to be a visual picture of the Gospel. Sex before marriage is wrong because we do not have intimacy with Christ until covenant. Adultery is wrong because we are to be entirely devoted to Christ and not other idols. Divorce is wrong because God would never leave us nor would we ever want to leave Him. We are one flesh in marriage to show the oneness we have with Christ – Him in us, us in Him. We leave our parents and cleave to our spouse to show how we leave the world and cleave to Christ. Marriage is between one man and one woman to show the marriage between Christ and His bride. And we have God designed roles in marriage whereby the husband would show Christ by leading through example and sacrificial love and the wife would show the bride of Christ (the church) by trusting her husband’s spiritual leadership for her well-being. After a lengthy discourse on the marital roles, Paul in Ephesians 5 makes the point clear in verse 32. “This mystery is great [marriage]; but I am speaking with reference to Christ and the church. It’s all Gospel-centered.

Randy Smith

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		Onions, chopped
2/3	c	Chopped olives
4		Serrano or jalapeno chiles
		fresh or canned
		chopped
1	c	Catsup
1	c	White wine
3	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 332 Calories From Fat: 59 Total Fat: 6.7g Cholesterol: 63.5mg Sodium: 1425.7mg Potassium: 912mg Carbohydrates: 24.2g Fiber: 3.4g Sugar: 13.5g Protein: 39.2g