Seviche #4
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fillet of halibut; sole or other lean; white fleshed fish |
| ½ | cup | Lime juice |
| ¼ | cup | Lemon juice |
| 1 | teaspoon | Ginger root; chopped fine |
| ½ | teaspoon | Salt |
| Black pepper; ground | ||
| 1 | Clove garlic; minced | |
| ½ | large | Red onion; sliced thin |
| 1 | tablespoon | Canned green chiles; seeded & minced |
| 2 | tablespoons | Chinese parsley; chopped |
| Chinese parsley; chopped | ||
Directions
From: JOEL.EHRLICH@... (JOEL EHRLICH) Date: Mon, 29 Aug 1994 04:02:56 GMT Slice fish fillets in half lengthwise. Cut into ½" pieces. Spread in one layer in a glass dish. Combine all but the last one of the remaining ingredients. Pour over the fish. Cover with plastic wrap. Refrigerate 6 hours or more, turning once. Sprinkle with the final measure of Chinese parsley before serving.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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