Seviche Recipe

RatingDifficultyBeginner

?Seviche is a Latin American dish that typically consists of raw fish that has been marinated in citrus juices, such as lemon or lime. Other ingredients may include onions, peppers, and spices. The dish is typically served chilled or at room temperature.

Yields1 Serving
Prep Time5 minsCook Time30 minsTotal Time35 mins
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 400500 g fish filets, e.g. plaice or sole
 200 ml fresh lemon juice
 12 finely chopped red jalapeño peppers
 12 crushed garlic cloves
 510 g crushed coriander seeds
 and black pepper as required
 200 g peeled, deseeded and coarsely chopped tomatoes
 100 g finely chopped leek
 200 g peeled and diced cucumber


1

Proceed as follows:

2

Cut the fish filets into 1.5 - 2 cm pieces. Place them in bowl that is not too large for the refrigerator. Add the jalapeño peppers, garlic and coriander and pour the lemon juice on top of the mixture. The juice should cover the fish pieces, if not they will have to be compressed.

3

If so desired also the vegetables can be added to the fish-lemon-spice mixture. This is specially recommended if you intend to serve the dish as the main course during a lunch on a hot summer day.

4

Leave the bowl for at least 3, if possible 4 - 6 hours in the refrigerator. The fish flesh should be white and opaque and not translucent any more when the "cooking" is complete.

5

Serve together with a cold beer (Corona?) and toasted bread or baguette.

CategoryCuisine

Ingredients

 400500 g fish filets, e.g. plaice or sole
 200 ml fresh lemon juice
 12 finely chopped red jalapeño peppers
 12 crushed garlic cloves
 510 g crushed coriander seeds
 and black pepper as required
 200 g peeled, deseeded and coarsely chopped tomatoes
 100 g finely chopped leek
 200 g peeled and diced cucumber

Directions

1

Proceed as follows:

2

Cut the fish filets into 1.5 - 2 cm pieces. Place them in bowl that is not too large for the refrigerator. Add the jalapeño peppers, garlic and coriander and pour the lemon juice on top of the mixture. The juice should cover the fish pieces, if not they will have to be compressed.

3

If so desired also the vegetables can be added to the fish-lemon-spice mixture. This is specially recommended if you intend to serve the dish as the main course during a lunch on a hot summer day.

4

Leave the bowl for at least 3, if possible 4 - 6 hours in the refrigerator. The fish flesh should be white and opaque and not translucent any more when the "cooking" is complete.

5

Serve together with a cold beer (Corona?) and toasted bread or baguette.

Seviche Recipe

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