peruvian seviche
 
  the peruvian cook cleans the fish and lets it soak in salt water for
10   minutes and then removes it and pats it dry.
 
1 lb.  fish fillets of corbina, red snapper, or any good quality whitefish
  juice of three lemons
  juice of three sour oranges or limes
  one medium onion, thinly sliced
  salt and pepper to taste
  a pinch of cayenne pepper
1 clove  of garlic, minced
1   hot pepper, chopped fine
2 Tbsp  chopped parsley
2 Tbsp  chopped cilantro (coriander)
 
cut fish into pieces and place on a platter. place the thinly sliced 
onions on the fish. then add the remaining ingredients, covering with the 
juices. place in refrigerator for at least 4 hours before serving. serve 
on bed of lettuce and garnish with cold sweet potato or corn-on-the-cob. 
 
 
 
 
(ID: 78272) Mirror: rec.food.recipes: Tue, Sep 16, 2003


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