Seviche

Name: Seviche
Yield: For 6
Cuisine: Peruvian
Ingredients: salt; handful of fresh parsley, finely chopped; juice of 2 lemons (or limes if you can get them); juice of 2 lemons (or limes if you can get them); 1 tablespoon olive oil; 1 small green chilli, finely chopped; 1 lb sea-bass or other firm-fleshed fish, boned and cut into half-inch cubes; 1 lb sea-bass or other firm-fleshed fish, boned and cut into half-inch cubes; 1 small green pimento, finely chopped; 1 onion, chopped

Preparation info

For
6

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

1 lb sea-bass or other firm-fleshed fish, boned and cut into half-inch cubes
1 onion, chopped
1 <

Americas
Peru
Fish course
Pescatarian
Gluten-free

Method

Mix all the ingredients together well and put them in a covered bowl in the refrigerator overnight. That’s it; eat it raw. It is ‘cooked’ by the action of the lemon or lime juice, but the trick is not to mention this until after people have eaten it. The fish must be very fresh.