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.
- 2 pounds fresh whitefish fillets skinless
- 2 large red bell peppers peeled, seeded and chopped*
- 1 large red onion diced
- 8 large cloves garlic minced
- 1 ⁄2 cup fresh parsley minced
- 1 ⁄4 cup balsamic vinegar
- 1 ⁄2 cup olive oil
- 1 tablespoon fresh-ground black pepper
- 1 teaspoon salt
- 11 ⁄2 cups fresh lemon juice
- 1 ⁄2 cup fresh lime juice
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.
* 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.