One of the best seviches I ever had was eaten one morning when, with a massive hangover, I crept into the kitchen at Ventana in Big Sur. Pedro, one of the Mexican cooks, saw my condition and made me a shrimp, lettuce, lime juice, warm salsa, and shrimp stock mixture in a large wineglass. I recovered in half an hour. This seviche is the one I developed for the opening menu of the Santa Fe Bar & Grill.
Cut the fish fillets into ⅜-inch cubes. Combine the fish,
Toss the red onion slices in the remaining
Roll up the lettuce leaves and cut into very fine strips. Toss the lettuce in the marinade dressing and put some lettuce in the center of each cold plate. Put the seviche on top and the salsa on top of the seviche. Place the onions around the lettuce and garnish with the lime wedges and olives.
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