Abalone Seviche Recipe
Ingredients
1 pound thinly sliced raw abalone
6 tablespoons lime juice
2 tablespoons salad oil
1/2 cup canned green chile salsa
1/4 teaspoon each salt, pepper, and garlic salt
1/2 teaspoon sugar
3 drops liquid hot-pepper seasoning
Thinly sliced lime
Directions
Cut abalone into strips about 1 inch wide and 1 1/2 inches long, and place in a small bowl.
Mix together the lime juice, salad oil, chile salsa, salt, pepper, garlic salt, sugar, and hot-pepper seasoning.
Pour sauce over the abalone and mix well; then cover and refrigerate for about 4 hours or overnight.
At serving time, spoon into an abalone shell or other serving container, and garnish with lime, thinly sliced.
Mix together the lime juice, salad oil, chile salsa, salt, pepper, garlic salt, sugar, and hot-pepper seasoning.
Pour sauce over the abalone and mix well; then cover and refrigerate for about 4 hours or overnight.
At serving time, spoon into an abalone shell or other serving container, and garnish with lime, thinly sliced.
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