Por Seafood seviche (say-bee-chay) originated in pre-Columbian Peru.This uncooked dish makes a refreshing appetizer or a main course for a light summer meal. It is best made the day before it is to be served.
Makes 10 to 12 Servings
1½ pounds redfish, snapper, trout, or a mixture (use any good fresh fish your favorite fisherman brings
home), filleted and cut into very narrow strips.
2 cups mixed clams, oysters, shrimp, and/or snails, chopped (if not available, use fish)
3 cups fresh lime juice (Key limes or Mexican limes preferred but NO bottled lime juice)
2 fresh green chilies (serranos, jalapeños, or Fresnos), seeded and chopped
1 large, ripe tomato, chopped
1 large red onion, finely chopped
3–4 cilantro (fresh coriander) sprigs, chopped
1–2 tablespoons olive oil
Salt and freshly ground black pepper to taste.
Place all chopped seafood in a non-reactive bowl. Cover with half the lime juice; marinate in refrigerator at least 4
hours, preferably overnight. Drain; wash in cold water (important). Drain again. Return to bowl. Pour in remainder of lime juice and remaining ingredients. Some like to add sliced stuffed olives.Adjust seasonings. Serve in cocktail dishes before dinner; from a bowl sitting in ice as an appetizer; or on a bed of lettuce as a luncheon entrée.
Serve with crackers.