Name: Seviche
Yield: Serves 4-6
Cuisine: Mexico
Ingredients: 2 pounds skinned fish fillets, rock or ling cod, salmon, halibut, red snapper, haddock, bass, or grouper; 2 medium red onions, peeled, thinly sliced; ½ teaspoon salt; 2 fresh serrano chilies, seeded, finely chopped; 7 tablespoons olive oil; 1 fresh red hot chili, seeded, finely chopped; 10 lettuce leaves, washed and dried; 1 cup fresh lime juice; 1 cup fresh lemon juice; ½ teaspoon freshly ground pepper; 12 Niçoise olives; 8 lime wedges; ½ cup salsa

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

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.