Name: Seviche
Yield: Yield: 6 to 8 Servings.
Cuisine: United States
Ingredients: 1 pound skinless, boneless fillets of fish, such as bluefish, red snapper, mackerel, or seafood, such as bay scallops; ½ cup diced avocado; ¼ cup finely diced heart of celery; Freshly ground pepper to taste; ¼ cup ketchup; Grated rind of 1 lime; Salt to taste, if desired; 2 teaspoons finely chopped fresh coriander; 1 tablespoon olive oil; 7 tablespoons lime juice; 1 cup peeled, seeded, cubed, and drained ripe tomatoes; ½ cup finely chopped red onion; ½ teaspoon crumbled dried oregano; 4 or more canned serrano chilies, drained and chopped

Preparation info

Yield:
6 to 8
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Seviche has over the past decade or longer become very much a part of America’s culinary culture. It is also sometimes spelled ceviche, and the name derives from the Spanish word cebollo, which means onions. I believe chopped onion was essential to the original preparation. There are countless versions of this fish-marinated-in-lime-juice preparation. This is the one that I prefer.