SOCIAL, CULTURAL AND MEDIA STUDIES DEPARTMENT

RECIPES
SEVICHE MY WAY - STEPHEN PIPER
 
  • 1block (400 grams?) frozen fish fillets*
  • 1 green pepper
  • 1 red pepper (optional)
  • 1 yellow or orange pepper (optional)
  • 1 medium mild onion (red are nice)
  • 6 italian tomatoes, peeled and seeded
  • 1 healthy bunch cilantro
  • ¾ cup lemon juice
  • ¾ cup white vinegar
  • 1 teaspoon chopped garlic
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 teaspoon chile paste

Chop the first six ingredients into small dice. Clean the cilantro, removing all stalks and choosing only fresh looking leaves. Put the cilantro into a food processor along with the remaining ingredients and pulse a few times to chop the leaves. Combine all ingredients in a glass or plastic container, cover and leave to marinade for 24 hours in a refrigerator. Drain and serve with crackers.

 

Quantities of all ingredients may be adjusted to taste. Note that seviche deteriorates rapidly, so the whole batch should be consumed within 72 hours of preparation.

 

* If fresh fish fillets are substituted, these should be frozen for 48 hours prior to use in order to kill any parasites that may be present. Follow this rule with any dish that contains uncooked fish.

 
 

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