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

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.

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Seviche

Ingredients

Method

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