This “uncooked” fish dish is sometimes spelled “seviche.” No matter—it’s the same recipe. Serve it as the fish course, appetizer or salad. The acid in the lemon/lime juice is what actually “cooks” the fish. You can also try some small bay scallops or medium-size shrimp.
Course
Appetizer
Cuisine
American, Mediterranean, Mexican
Authorfirehouse cooking®
Ingredients
2poundsfresh whitefish filletsskinless
2large red bell pepperspeeled, seeded and chopped*
1large red oniondiced
8large cloves garlicminced
1⁄2 cup fresh parsleyminced
1⁄4 cup balsamic vinegar
1⁄2 cup olive oil
1tablespoonfresh-ground black pepper
1teaspoonsalt
11⁄2 cups fresh lemon juice
1⁄2 cup fresh lime juice
Instructions
Rinse the fish and cut into bite-sized pieces.
In a large glass bowl, combine the fish, peppers, onion, garlic, parsley, vinegar, olive oil, black pepper, salt, lemon and lime juices; mix well.
Cover and refrigerate for at least 12 hours, or until the fish is no longer opaque and is white all the way through.
Drain and discard the liquid.
Serve the fish mixture on a bed of shredded Radicchio or Romaine lettuce with lots of lemon wedges.
Recipe Notes
* To skin the peppers, place them under the broiler until the skin “blisters” and browns. You should now be able to peel it off easily.