1 pound raw scallops and/or shrimp
1 pound raw firm white fish
8 ounces fresh lime juice
4 serrano peppers, minced
6 ounces red onion, fine dice
4 tablespoons fresh cilantro, minced
2 tablespoons olive oil
8 ounces tomato concassé
2 teaspoons garlic, chopped
salt and pepper, to taste
Servings: 12
1. Chop the scallops, shrimp and fish coarsely but evenly. Place in a nonreactive container and add the lime juice. Cover and marinate in the refrigerator for 4 hours. The fish should turn opaque and become firm.
2. Toss in the remaining ingredients and season to taste with salt and pepper. Chill thoroughly and serve as a salad or with tortilla chips.
3. If the seviche is going to be held for more than 2 hours, drain the liquid and refrigerate separately. The reserved liquid can then be tossed with the other ingredients at service time.
Yield: 3 pounds (1.4 kg)
1 pound raw firm white fish
8 ounces fresh lime juice
4 serrano peppers, minced
6 ounces red onion, fine dice
4 tablespoons fresh cilantro, minced
2 tablespoons olive oil
8 ounces tomato concassé
2 teaspoons garlic, chopped
salt and pepper, to taste
Servings: 12
1. Chop the scallops, shrimp and fish coarsely but evenly. Place in a nonreactive container and add the lime juice. Cover and marinate in the refrigerator for 4 hours. The fish should turn opaque and become firm.
2. Toss in the remaining ingredients and season to taste with salt and pepper. Chill thoroughly and serve as a salad or with tortilla chips.
3. If the seviche is going to be held for more than 2 hours, drain the liquid and refrigerate separately. The reserved liquid can then be tossed with the other ingredients at service time.
Yield: 3 pounds (1.4 kg)
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