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Seviche

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Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About
Seviche is fish barely cooked by chemistry rather than heat: acidity does the trick. (In fact, you can fully cook fish with acidity, but it defeats the purpose.) The result is delicate, lightly flavored, and wonderful.
We rely almost exclusively on citrus juices for the “cooking,” since we love their flavor with fish. With these, we use European or Asian herbs, green peppercorns, even miso as seasonings. All of these make quick, easy, and impressive appetizers.

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