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Name: Ceviche
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 500 g Fish; * see note; 6 Limes **; Salt; 2 Bay Leaves; 1 Hot red chilli -=OR=-; Chilli flakes; 1 md Onion; sliced; 300 ml Coconut milk; 1 Garlic clove; fine chopped; Celery or fennel; raw; Sweet potato; cooked/sliced; Hard-boiled eggs; Orange slices; Jalapeno peppers; sliced; Hot peppers; chopped; 2 Spring onion; fine chopped; Tomato; slices; Red/purple onion ;slices; Salading (see note); Olives -=OR=-; Canned Jalapenos; -=OR=-; Sweet red/green pepper; Cilantro; (opt); Avocados; dressed; Sweet peppers; raw or roast; Sweetcorn; cooked -=OR=-; Baby sweetcorn; raw

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INGREDIENTS

500 g Fish; * see note
6 Limes **
Salt
2 Bay Leaves
1 Hot red chilli -=OR=-
Chilli flakes
1 md Onion; sliced
1) TAHITI GARNISH =OR
300 ml Coconut milk
1 Garlic clove; fine chopped
Celery or fennel; raw
Sweet potato; cooked/sliced
Hard-boiled eggs
Orange slices
Jalapeno peppers; sliced
Hot peppers; chopped
2 Spring onion; fine chopped
2) SIMPLE GARNISH =OR
Tomato; slices
Red/purple onion ;slices
Salading (see note)
Olives -=OR=-
Canned Jalapenos; -=OR=-
Sweet red/green pepper
Cilantro; (opt)
3) CHOOSE FROM AMONGST
Avocados; dressed
Sweet peppers; raw or roast
Sweetcorn; cooked -=OR=-
Baby sweetcorn; raw

Servings

INSTRUCTIONS

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" on Sep 28, 98

NOTES

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Ceviche

500 g Fish; * see note
6 Limes **
 Salt
2 Bay Leaves
1 Hot red chilli -=OR=-
 Chilli flakes
1 md Onion; sliced
 1) TAHITI GARNISH =OR
300 ml Coconut milk
1 Garlic clove; fine chopped
 Celery or fennel; raw
 Sweet potato; cooked/sliced
 Hard-boiled eggs
 Orange slices
 Jalapeno peppers; sliced
 Hot peppers; chopped
2 Spring onion; fine chopped
 2) SIMPLE GARNISH =OR
 Tomato; slices
 Red/purple onion ;slices
 Salading (see note)
 Olives -=OR=-
 Canned Jalapenos; -=OR=-
 Sweet red/green pepper
 Cilantro; (opt)
 3) CHOOSE FROM AMONGST
 Avocados; dressed
 Sweet peppers; raw or roast
 Sweetcorn; cooked -=OR=-
 Baby sweetcorn; raw

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" <Robert-Miles@usa.net> on Sep 28, 98

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Nutrition

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Serving Size: 1 Serving (332g)
Recipe Makes: 4 Servings

Calories: 194
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 194

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