Mexican Seviche

4
Servings

30m
Prep Time

0m
Cook Time

30m
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

recipe by:
Bergy (RIP" Forever in our Kitchen)

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
Bergy (RIP" Forever in our Kitchen)

" 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."

Original recipe yields 4 servings

Metric US

I've Tried It

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