| 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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