Recipe for "seviche"

NAME

     SEVICHE - A tasty marinated fish appetizer from Mexico
     This recipe comes from the Delicias Culinarias cookbook that
     I brought from Mexico. The introduction to the recipe reads:
     ``Seviche is prepared with raw marinated fish.  It  is  very
     popular in Ecuador, Peru, and in the north of Chile. Depend-
     ing on the region in Mexico, there exist  several  different
     styles  to  prepare  it. This recipe comes from the Acapulco
     region''.
     I am sure that you have tasted this appetizer  if  you  have
     ever  been  to a beach in Mexico. It is usually served right
     where you are ``roasting'' in the sun or swimming. Yes,  the
     fish in this recipe is raw. However it is ``cooked'' by mar-
     inating it in lime juice.

INGREDIENTS (Serves 6)

     500 g     turbot fish, in fillets.
     1         onion, chopped.
     2         tomatoes, chopped.
     1         avocado, chopped.
     200 g     small green olives
     100 ml    olive oil
     30 ml     chopped parsley
     250 ml    lime juice
     1         serrano chile, chopped.
     15 ml     ketchup
     15 ml     white wine
     2         jalapeno chilies, chopped.
     50 g      capers

PROCEDURE

          (1)  Cut the fish fillets into 2-cm cubes. Marinate  it
               for at least 6 hours (preferably overnight) in 125
               ml of lime juice.
          (2)  Rinse the fish in a colander and let it dry for  5
               minutes.  Put  it  in  a large bowl along with the
               rest of the lime juice.
          (3)  Put in the rest  of  the  ingredients.  Add  salt,
               pepper and oregano to taste. Mix.
          (4)  Serve with salted crackers.

NOTES

     Use fresh lime juice.
     You can use any kind of fish that you like with  the  condi-
     tion  that  it  does  not  fall  apart after marinating. For
     instance, it does not work with white fish.

RATING

     Difficulty: easy.  Time: 20 minutes  (after  marinating  the
     fish).  Precision: no need to measure.

CONTRIBUTOR

     I. Arieh Cimet
     Northwestern University, Evanston, Illinois, USA
     {ihnp4,chinet}!nucsrl!cimeti