Mexican Seviche

4
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In


" 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
OK

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.

Related

Sue Lau

Excellent! We loved this and could have pigged out and just ate this or dinner, but alas, only an appie. Besides they wanted an atrocious price for the halibut fresh and I chose to reduce the recipe size rather than get frozen fish. I also used some salad shrimp, which this and shrimp cocktail are about all I use that size for, but perfect! After the photo I tossed this with some diced avocado and served with chips (it wouldn't all go in the margarita glass).

review by:
(4 May 2013)