Seviche Recipe
This Seviche tastes incredible ! Try this tangy lemony pompano dish for your next meal and let me know if you like it! Surprisingly the lime juice marination is going to make your raw fish fit for consumption. Your suggestions for this Seviche are welcome !
Ingredients
1 pound pompano (or other mild-flavored fish fillets)
Juice of 6 limes (or lemons)
2 medium tomatoes, peeled and chopped
2 tablespoons finely chopped onion
1 or 2 canned jalapeno chilies, seeded and finely chopped
1/4 cup olive oil
1 tablespoon vinegar
1/4 teaspoon oregano
Salt and pepper
Sliced green olives
Chopped parsley
Directions
1. Wash the fish very well. Cut into small chunks or strips and place in a glass jar or glass bowl with cover. Pour lime juice over fish; cover and refrigerate about 6 hours. (Lime juice will cook raw fish until it is white and firm.)
2. At least a half hour before serving, add tomato, onion, chili, olive oil, vinegar, oregano, and salt and pepper to taste; stir gently until evenly mixed. 3. When read to serve, garnish with sliced olives and parsley.
2. At least a half hour before serving, add tomato, onion, chili, olive oil, vinegar, oregano, and salt and pepper to taste; stir gently until evenly mixed. 3. When read to serve, garnish with sliced olives and parsley.
