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Seviche
Recipe Information
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Rating: 7.80 with 5 votes
Prep Time:: 15 to 30 minutes
Cook Time: over an hour minutes
Cooking Method: Other
Meal Type: Other
Main Fish: Pickerel
Posted By: Leew
Ingredients
  • 1 lb. pickerel fillets
  • juice from a dozen limes (more if needed)
  • 3 medium sized tomatoes finely chopped
  • 3 sweet onions chopped fine
  • 2 hot peppers (remove part after 2 hours)
  • 1 green pepper chopped fine
  • 1 clove garlic minced
  • 1 tbsp. parsley finely shopped
  • salt and pepper
Directions
Clean fish and let soak in salt water for 10 minutes. Remove and pat dry. Place fish on ceramic platter. Mix remaining ingrediants and spread over fish, making sure you cover it completely. Ley set for a few minutes, then turn the fillet over so both sides of fish are well covered. Cover platter and place in fridge. Trun fish several times. Let soak for 8 hours. Serve on lettuce and eat with crackers.
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7.80 with 5 votes
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  Read 2 reviews
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Stan | Posted: September 6, 2003

Excellent recipe. I used it for fresh albacore tuna (caught off San Diego two days ago). The main modification was to use cilantro instead of parsely, leave out the garlic (optional) and serve it with guacamole and tortilla chips. Wow ! I served this with traditional Japanese sashimi and sushi with blue fin tuna (from the same fishing trip). A magnificent fusion of Japanese (raw blue fin) and south American (lime juice "cooked")cuisine. Serve red wine with the seviche and sake (good quality, serve cold) with the sashimi, sushi. the fusion of the gacamole lime and cilantro with wasabi is an unexpected and exciting mixuture. Try it !

Stan in Las Vegas

recipe rascal | Posted: July 5, 2003

Just a couple changes I made. Use fresh squeezed juice. Use half lime and half lemon. Olive oil is good for this recipe. Use a yellow orange or red bell pepper for better taste and color. Enjoy

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