Food
Mexican Seviche
By Yankee Magazine|Jul 20 2007|
A very unusual dish, but it’s not really raw as many people think; enzymes in the lime juice perform a kind of pre-digestive or cooking process.
Yield
About 4 cups.
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.
