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Cevviche/Seviche II (P)
Source: "A Seafood Celebration," by Sheryl and Mel London
Yield: 6 to 8 first-course servings

1 cup lime juice (6 to 8 limes)
1/2 small onion, finely minced (about 2 tablespoons)
1 small clove garlic, finely minced (about 1/2 teaspoon)
2 large tomatoes, skinned and diced
1 large jalapeno chile, roasted, peeled, seeded, and finely minced
4 tbsp. olive oil
1/2 tsp. dried thyme or 1 tsp. fresh thyme leaves
1 tsp. nonpareil capers, rinsed
1/2 cup coarsely chopped cilantro
2 lbs. (1 kilo) halibut steaks, skinned, boned, and cut into 1" cubes (substitute: tilefish)
Salt and pepper to taste
1 small red onion, thinly sliced
1 medium orange, peeled and thinly sliced

In a large non-reactive bowl, combine well all the ingredients except lettuce, red onion, and orange. Cover with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight. Stir the mixture once or twice during that time.

When ready to serve, make a bed of lettuce leaves on a platter. Surround it with alternating overlapping slices of red onion and oranges, then heap the fish in the center. Serve chilled.

Poster's Notes:
Ceviche can be prepared with many firm, white-fleshed fish, but we are partial to the naturally sweet flavor and firm texture of halibut, one of our favorite fish, unfortunately with a regrettably short season.

Posted by Nana Gloria

Nutritional Info Per Serving: 291 Calories (kcal); 13g Total Fat; (39% calories from fat); 33g Protein; 11g Carbohydrate; 48mg Cholesterol; 87mg Sodium