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Caribbean Seviche
Submitted by daybreak
04/29/2007
04/29/2007
| A Caribbean treat!
Servings: 0 | |
| Ingredients: 1 pound fillets of sole, halibut, or other lean white fish 1/2 cup freshly squeezed lime juice 1/4 cup freshly squeezed lemon juice 1 teaspoon finely chopped ginger root 1/2 teaspoon salt Freshly ground pepper 1 clove garlic, minced 1/2 large red onion, sliced thin 1 tablespoon minced seeded canned green chili peppers, or 1/4 teaspoon pepper flakes 3 tablespoons chopped Chinese parsley. found at http://www.fresh-seafood.net/ |
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| Prep Notes: (This is fish is not cooked. The chemical process between the citrus acid and the raw fish causes the fish to become opaque and firm.) |
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| Instructions: Slice fillets in half lengthwise and cut into ½-inch pieces. Spread in one layer in a dish. Combine the remaining ingredients, reserving 1 tablespoon of Chinese parsley. Pour over the fish, cover in plastic wrap, and refrigerate for at least 6 hours, turning once. Sprinkle with reserved Chinese parsley before serving. |
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