Mexican Seviche


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


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.


About 4 cups.

Leave a Comment