Peruvian Seviche Recipe
Ingredients
| 1 pound haddock, red snapper or bay scallops | ||
| 3 long hot green chili peppers or canned hot green chili peppers | ||
| 3 long hot red chili peppers or one teaspoon dried hot red pepper flakes | ||
| 1 medium onion, cut into wafer-thin, almost transparent slices | ||
| Lime juice | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
Directions
Slice the raw fish into thin strips.
If scallops are used, leave them whole.
Split the peppers down the side, remove and discard the seeds.
Cut the peppers crosswise into thin strips.
Combine the fish, peppers, onion, lime juice and salt.
Chill overnight or longer.
Add seasonings to taste and serve sprinkled with cilantro, if desired.
If scallops are used, leave them whole.
Split the peppers down the side, remove and discard the seeds.
Cut the peppers crosswise into thin strips.
Combine the fish, peppers, onion, lime juice and salt.
Chill overnight or longer.
Add seasonings to taste and serve sprinkled with cilantro, if desired.
Chef
