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Ceviche/Seviche I (P, TNT)
Source: "The American Heritage Book of Fish Cookery," by Alice W. Houston
Yield: 10 hors-d'oeuvre servings

2 lbs. bluefish fillets or steaks, cut into bite-sized pieces
1 medium onion, thinly sliced
salt and coarsely ground pepper, to taste
lime juice
dash hot sauce (optional)

In a medium-sized bowl, alternate layers of fish and onion slices. Season with salt and pepper.

Pour enough lime juice over fish-onion mixture to almost cover it. Cover bowl tightly and marinate in a cool place for 2 hours.

Turn bowl upside down or stir to redistribute juice. Add hot sauce (if desired). Cover tightly and marinate 2 more hours. Fish is finished "cooking" (marinating) when it is all opaque.

Serve chilled with crackers or cucumber slices.

Posted by Nana Gloria

Nutritional Info Per Serving: 117 Calories (kcal); 4g Total Fat; (31% calories from fat); 18g Protein; 1g Carbohydrate; 54mg Cholesterol; 55mg Sodium