NB * Many fish are suitable for the treatment, but choose for freshness. Scallops, especially the tiny bay scallops are magnificent. The fish should be skinned and filleted. (May also be spelt Seviche or Cebiche) However you choose to spell the word it should be pronounced se-veech-ee. It is one of the most delicious ways of eating fish, and also one of the most magical since the fillets are cooked not by heat, but by the acidity of the lime juice which turns them just as opaque. Cut the fish into neat strips or pieces, or, if using large scallops, slice them across into 2 or 3 discs each. Put them in a refrigerator box, fitting closely. Remove the fine green peel of the limes with a zester or swivel bladed peeler and keep for a final decoration. Squeeze the limes. Sprinkle the fish with salt, tuck in the bay leaves, put the chilli or chilli flakes on top with the onion. Pour over the lime juice. Cover and leave in the refrigerator until the fish is completely opaque, turning it once. This can be as little as 2 hours or as much as 5, depending on the thickness of the pieces. The seviche can now be arranged as simply or as grandly as the occasion demands, once the fish is drained. 1). Since the dish has polynesian origins, try the tahiti style of covering it with coconut milk, mixed with finely chopped garlic and chopped spring onions. 2). Arrange it with some greenery, tomato and purple onion rings, with a few olives. since a bitter contrast is a good idea, use curly endive, or mix rocket in with other sweeter greenery, or scatter the whole thing with chopped green coriander (cilantro) leaves. Instead of olives, try sliced canned jalapeno chillis or some strips of roasted skinned sweet pepper. 3)., Arrange more formally on a large dish with contrasting soft and crisp vegetables; avocados dressed with an olive oil and lime juice vinaigrette (those tiny avocados you sometimes see are ideal); slices of different colour sweet peppers whether raw or roasted and skinned; different coloured sweetcorn, either the very small ones, or larger ones cooked and sliced across; celery or fennel; sweet potato, cooked and sliced; hard boiled egg, a few slices of ornage; sliced jalapeno chillies or scraps of hotter chillis. Do not use ALL these things at once, or the fish will be overwhelmed. Recipe "Jane Grigsons Fish Book" U/l to NCE by Burt Ford 5/98 Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (332g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 142 (73%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 11.9mg||0 %|
|Potassium 339.2mg||9 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 13.9g|
|Protein 2.7g||4 %|
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Calories per serving: 194
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