Mexican Seviche
Servings
Prep Time
Cook Time
Ready In
Recipe: #1663
October 29, 2011
Categories: Dinner, Salads, Side Dishes, Fruit, Tomato, Vegetables, Appetizers, Onions, Peppers, Mexican, No-Cook, Brunch, Christmas, Cinco de Mayo, Entertaining, Thanksgiving, Marinate more
" This dish is regulary served on the beaches of Mexico. Serve it as an appetizer or as a side salad dish. When I use shrimp and fish I do not marinate the shrimp as as they become tough. I use cooked shrimp and add them an hour or so before serving. If you are using frozen fish be sure that it is a firm fleshed fish and fully thawed with as much moisture as possible removed. Substitute any other firm fleshed fish for the halibut such as sea bass or snapper. If you like spicy add more jalapeno peppers. Optional condiments: sliced avocado, black olives. Marinating time not included in preparation time."
Ingredients
Nutritional
- Serving Size: 1 (470.5 g)
- Calories 331.9
- Total Fat - 15.4 g
- Saturated Fat - 2.6 g
- Cholesterol - 104.3 mg
- Sodium - 726 mg
- Total Carbohydrate - 25.9 g
- Dietary Fiber - 6.3 g
- Sugars - 12 g
- Protein - 24.1 g
- Calcium - 132.5 mg
- Iron - 3.5 mg
- Vitamin C - 140.9 mg
- Thiamin - 0.3 mg
Step 1
Marinate the halibut in the lime juice for at least 8 hours. Put in in a zip lock bag. Flip the bag a few times as it is marinating - this cooks the fish.
Step 2
Pour off most of the lime juice, just leave the fish moist
Step 3
Put the drained fish in a large bowl add all remaining ingredients except lettuce, stir to mix
Step 4
Place in fridge for at least two hours before serving
Step 5
Line the serving bowl with lettuce or use 4 individual bowls lined with lettuce, divide the seviche between the bowls.If you are using avocado and olives decorate the tops of the bowls
Tips & Variations
No special items needed.