Seviche

Name: Seviche
Yield: 6 to 8 servings
Cuisine: United States
Ingredients: ¼ cup finely chopped sweet red peppers (optional); 1 tablespoon finely chopped parsley; 1 tablespoon finely chopped fresh coriander leaves (optional); Salt and freshly ground black pepper; ½ teaspoon dried thyme or 2 fresh thyme sprigs, finely chopped; 1½ garlic cloves, finely minced; ½ cup coarsely chopped onion; ½ cup tomato juice; ⅓ cup olive oil; 1 large tomato, peeled and chopped; 2 small hot green peppers, finely chopped, or dashes of Tabasco; ⅓ cup fresh lime juice; 2 cups½-inch cubes of fish fillets (weakfish, bluefish, sea squab, flounder, red snapper, bass, etc.)

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 cups½-inch cubes of fish fillets (weakfish, bluefish, sea squab, flounder, red snapper, bass,

Americas
United States
Starter
Pescatarian
Spicy
New York

Method

The essential thing in making this dish is that the fish be as fresh as possible, since the only “cooking” is the action of the lime juice on the raw fish. To make it, combine all ingredients and let stand in the refrigerator overnight.