Seviche recipe
information
Do not be put off by the thought of eating raw fish, as the cod will 'cook' in the spicy marinade and the result is absolutely delicious.
ingredients
450 g (1 lb) cod fillets
Juice and grated rind of 2 limes
1 shallot, chopped
1 green chilli pepper, seeded and finely chopped
1 tsp ground coriander
1 small green pepper, seeded and sliced
1 small red pepper, seeded and sliced
1 tbsp chopped fresh parsley
1 tbsp chopped fresh coriander leaves 4 green olives, chopped
2 tbsps olive oil Salt and pepper
1 small lettuce
Juice and grated rind of 2 limes
1 shallot, chopped
1 green chilli pepper, seeded and finely chopped
1 tsp ground coriander
1 small green pepper, seeded and sliced
1 small red pepper, seeded and sliced
1 tbsp chopped fresh parsley
1 tbsp chopped fresh coriander leaves 4 green olives, chopped
2 tbsps olive oil Salt and pepper
1 small lettuce
method
1. Skin the cod fillets and cut them into thin strips across the grain.
2. Put the cod strips into a bowl, pour over the lime juice and rind. Add the shallot, chilli pepper and coriander, and stir well to coat the fish completely.
3. Cover the bowl and refrigerate for 24 hours, stirring occasionally.
4. When ready to serve, drain the fish and stir in the peppers, parsley, coriander leaves, onions and oil. Season to taste and serve on a bed of lettuce.
2. Put the cod strips into a bowl, pour over the lime juice and rind. Add the shallot, chilli pepper and coriander, and stir well to coat the fish completely.
3. Cover the bowl and refrigerate for 24 hours, stirring occasionally.
4. When ready to serve, drain the fish and stir in the peppers, parsley, coriander leaves, onions and oil. Season to taste and serve on a bed of lettuce.
serving amount
serves 4
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