Ceviche

Seviche, like gravlax and sushi, is raw fish (gravlax is
Scandinavian; sushi is of course Japanese). Latin American
in origin, it uses citrus juice to 'cook' the fish. I don't
understand how, I'm not a chemist. :-)

Anyway, the recipe given in Cooking A to Z (Calif.
Culinary Acad., 1992):

1 1/2	lb	white-fleshed fish, skinned and boned
1 1/2	cups	fresh lime juice
1	cup	vegetable oil
1	cup	fresh orange juice
1-2		hot red chilis, seeded and slivered
1		small onion, sliced paper-thin
1		clove of garlic, minced
		the traditional 'salt and peper to taste'

Cut the fish into 1/2-inch cubes; place in a small glass
dish and cover with lime juice.  It is extremely important
that the fish is completely covered.  Add more juice if
necessary.

Cover with plastic wrap and refrigerate 4-5 hours. In the
meantime, combine the oil, orange juice, chilis, onion,
and garlic.  After fish has marinated for 3 hours, add this
mixture. Chill at least 2 more hours.  
Add salt and pepper to taste.

Serves 6-8.

--Lance

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Newsgroups: rec.food.recipes
From: tahnan@netcom.com (Mastersmith Encil)
Date: Mon, 14 Mar 1994 08:58:54 GMT