Seviche Acapulco Recipe - Cooking Index
Seviche Acapulco Recipe - Cooking Index
| 500 | Turbot fish - in fillets. | |
| 1 | Onion - chopped. | |
| 2 | Tomatoes - chopped. | |
| 1 | Avocado - chopped. | |
| 200 | Small green olives | |
| 100 | Olive oil | |
| 30 | Chopped parsley | |
| 250 | Lime juice | |
| 1 | Serrano chile - chopped. | |
| 15 | Ketchup | |
| 15 | White wine | |
| 2 | Jalapeno chilies - chopped. | |
| 50 | Capers |
1. Cut the fish fillets into 2-cm cubes. Marinate it for at least 6 hours (preferably overnight) in 125 ml of lime juice.
2. Rinse the fish in a colander and let it dry for 5 minutes. Put it in a large bowl along with the rest of the lime juice.
3. Put in the rest of the ingredients. Add salt, pepper and oregano to taste. Mix.
4. Serve with salted crackers.
Author's Notes: This recipe comes from the Delicias Culinarias cookbook that I brought from Mexico. The introduction to the recipe reads: "Seviche is prepared with raw marinated fish. It is very popular in Ecuador, Peru, and in the north of Chile. Depending on the region in Mexico, there exist several different styles to prepare it. This recipe comes from the Acapulco region". I am sure that you have tasted this appetizer if you have ever been to a beach in Mexico. It is usually served right where you are ``roasting'' in the sun or swimming. Yes, the fish in this recipe is raw. However it is ``cooked'' by marinating it in lime juice.
Use fresh lime juice. You can use any kind of fish that you like with the condition that it does not fall apart after marinating. For instance, it does not work with white fish.
Source:
I. Arieh Cimet
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