Seviche Recipe

In this traditional Mexican dish the raw fish is 'cooked' in a mixture of oil and lime juice. Quick and easy to prepare, seviche makes a highly nutritious and very tasty appetizer.

Recipe : Seviche

Ingredients :

450g / 1 lb fresh cod fillet

juice and grated rind of 2 limes

1 small shallot, finely chopped

1 green chili pepper, seeded and finely chopped

5ml / 1 tsp ground coriander

1 small green pepper, seeded and sliced

1 small red pepper, seeded and sliced

15ml / 1 tbsp freshly chopped parsley

15ml / 1 tbsp freshly chopped coriander

4 spring onions, finely chopped

30ml / 2 tbsp olive oil

freshly ground black pepper

1 small lettuce, to serve

Method :

Carefully remove the skin from the cod fillets. Using a sharp knife cut the fish into very thin strips across the grian. Put the fish strips into a large bowl and pour over the lime juice Stir in the grated lime rind, shallot, chili pepper and ground coriander. Mix well. Cover the bowl with plastic wrap or a damp cloth and refrigerate for 24 hours, stirring occasionally during this time to ensure that the fish remains well coated in the lime.

Mix the sliced peppers, spring onions and the fresh herbs together in a large bowl. Put the fish mixture into a colander and drain off the juice. Put the drained fish into the pepper mixture and stir in the oil, mixing well to coat evenly. Add freshly ground pepper to taste. Finely shred the lettuce and orange on a serving plate. Spread the fish mixture attractively over the lettuce and serve immediately, garnished with slices of lime, if liked.

Serving idea - As well as being an interesting appetizer, Seviche can also be served with pitta breads for a tasty lunch.

Variation - Use hake or salmon in place of the cod in this recipe.

Serves 4

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