Recipe 4 All: Seviche Acapulco Recipe — Every recipe in the World on this site.

Recipe 4 All: Seviche Acapulco Recipe

Seviche Acapulco

Yield: 6 Servings
1lb Turbot fish,
1  Onion, chopped
2  Tomatoes, chopped
1  Avocado, chopped
1cups Green olives (small)
6tablespoon Olive oil
2tablespoon Parsley, chopped
1cups Lime juice
1  Serrano chile, chopped
1tablespoon Ketchup
1tablespoon White wine
2  Jalapeno chilies,
2oz Capers

Cut the fish fillets into about 1-inch cubes. Marinate it for at least 6 hours (preferably overnight) in about ½ cup of lime juice.

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. Put in the rest of the ingredients. Add salt, pepper and oregano to taste. Mix. Serve with salted crackers.


* A tasty, marinated fish appetizer from Mexico — 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

* 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.

: Difficulty: easy. : Time: 20 minutes (after marinating the fish). : Precision: no need to measure.

: I. Arieh Cimet : Northwestern University, Evanston, Illinois, USA : {ihnp4,chinet}!nucsrl!cimeti

Your Seviche Acapulco is ready. Buon appetito!

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