Seviche or Ceviche

Are names for a fish dish made from fish cooked by the centuries old method of cooking by contact with the acidic juice of citrus instead of heat. It originated in Peru or Ecuador and the ingredients are highly variable from place to place and country to country. I have been experimenting with recipes and have finally developed what may be a better one.

Ingredients:

1/2  pound of fresh bass fillets cut into ½ inch cubes

6 limes, squeezed with pulp

1 orange squeezed

1 Roma tomato, seeded and diced

1/4 green bell pepper diced

3 small bunches of green onions, diced

3 or 4 or 5  Jalapeno pepper rings depending on your heat level, diced

1 clove of garlic, pressed

tablespoon of olive oil

1 tablespoon of chopped cilantro (some may want 2)

1/4 teaspoon sea salt

1/4 teaspoon pepper

1 small can Old El Paso green chillies,  drained

2 or 3 good shakes of Tabasco

2 more limes juiced, to be added later

1/2 orange juiced, to be added later

Place cubed fish in a glass or plastic bowl and cover with juice of 6 limes and 1 orange. Cover and place in refrigerator. Turn or stir after 3 or 4 hours to make sure all fish gets soaked evenly. I like to leave it in the refrigerator for 24 hours. After 24 hours, drain and add fresh juice of 2 limes and 1/2 orange. Then add other ingredients and gently mix thoroughly. You can serve immediately but it’s best after it sits in the refrigerator for 2 or 3 hours. Keeps in the refrigerator for 3 days or so.

The firm flesh of a bass works well. Crappie gets mushy. Redfish works well too. Frozen fish will work but I prefer fresh. You can alter this recipe to your individual taste. This may be only a good starting point.