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Seviche Acapulco

Contributed to The UseNet Cookbook by I. Arieh Cimet
Northwestern University, Evanston, Illinois, USA
Originally from the Delicias Culinarias cookbook

(Serves 6)

• 500 g turbot fish, in fillets.
• 1 onion, chopped.
• 2 tomatoes, chopped.
• 1 avocado, chopped.
• 200 g small green olives
• 100 ml olive oil
• 30 ml chopped parsley
• 250 ml lime juice
• 1 serrano chile, chopped.
• 15 ml ketchup
• 15 ml white wine
• 2 jalapeno chilies, chopped.
• 50 g capers

1. Cut the fish fillets into 2-cm cubes. Marinate it for at least 6 hours (preferably overnight) in 125 ml of lime juice.
2. Rinse the fish in a colander and let it dry for 5 minutes. Put it in a large bowl along with the rest of the lime juice.
3. Put in the rest of the ingredients. Add salt, pepper and oregano to taste. Mix.
4. Serve with salted crackers.

Use fresh lime juice.

You can use any kind of fish that you like with the condition that it does not fall apart after marinating. For instance, it does not work with white fish.