Mexican Seviche

Ingredients

2 pounds very fresh, firm-fleshed fish
2 cups lime juice
1 cup tomato juice
1 onion, finely chopped
1/4 cup finely chopped parsley
2 tablespoons finely chopped green pepper
1/2 cup sliced pimiento-stuffed olives
1 teaspoon salt

Instructions

Cut the raw fish in bite-size pieces and pour the lime juice over it. Use a glass dish, covered, and refrigerate for 4 hours. Drain the fish and add other ingredients. Refrigerate overnight to blend flavors. Serve with crackers or tortillas.

Yield: 

About 4 cups.

Course

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