Recipe of the Month: Peruvian Seviche

Special to Caloosa Belle Independent

Posted 3/20/23

The Peruvian cook cleans the fish and lets it soak in salt water for 10 minutes...

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Recipe of the Month: Peruvian Seviche

Posted Monday, March 20, 2023 10:15 am

Special to Caloosa Belle Independent

The Peruvian cook cleans the fish and lets it soak in salt water for 10 minutes and then removes it and pats it dry.

Ingredients

• 1 lb fish fillets of corbina, red snapper, or any good quality whitefish
• Juice of three lemons
• Juice of three sour oranges or limes

• One medium onion, thinly sliced
• Salt and pepper to taste
• A pinch of cayenne pepper
• 1 clove of garlic, minced
• 1 hot pepper, chopped fine

• 2 tablespoons chopped parsley
• 2 tablespoons chopped cilantro (coriander)

Directions

Cut fish into pieces and place on a platter. Place the thinly sliced onions on the fish. Then add the remaining ingredients, covering with the juices. Place in refrigerator for at least 4 hours before serving. Serve on bed of lettuce and garnish with cold sweet potato or corn-on-the-cob.

This recipe provided by Southern Heritage Real Estate.