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Seviche de Veracruz

Seviche de Veracruz
Seviche is extremely popular throughout Mexico, the Caribbean, and other parts of Latin America, and while it has many variations, it's basically a simple fusion of seafood and citrus juice, with a few other ingredients and spices. Seviche is frequently served as an appetizer or even as a light meal. There's really no mystery to its preparation - when the acid of the citrus comes in contact with the fish, chemical reaction occurs, similar to what happens when the fish is cooked, and the flesh becomes opaque and firm.

Seviche can include a mixture of saltwater fish, scallops or other shellfish, squid or octopus. Onion, chiles, tomato, pepper and cilantro - and of course, garlic.
Ingredients:

1 lb very fresh firm, white-fleshed fish; fileted, skinned and boned
1 cup Key Lime juice
½ cup good extra virgin olive oil
½ cup fresh orange juice
2 Tbsp Key Lime juice
2 red or green serrano chiles (or to taste), seeded and finely sliced
2 tomatoes, peeled, seeded and diced
1 small onion, sliced paper-thin
1 clove garlic, finely minced
Sea salt & freshly ground pepper to taste



Directions:

 

 

Cut the fish into 1/2-inch cubes. Place in a small glass dish and cover with 1 cup key lime juice. Make certain that the fish is completely covered, adding more juice if necessary.

Cover tightly and refrigerate for 4 hours. Drain, discarding the liquid.


Combine the oil, orange juice, 2 Tbsp lime juice, chiles, tomatoes, onion, and garlic and add to the fish.

Continue to marinate in the refrigerator for another hour. Remove from the refrigerator and add salt and pepper to taste.


Serve with fresh, crisp tortilla chips.

Products suggested for this recipe:



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