Seviche (Mexican)

There are many variations on seviche, just as there is a second spelling - ceviche. This is a Mexican variety. Lime juice is the standard in Mexico, but you can use lemon as well.

• 1 pound fish filets (mackerel for authenticity)
• 1 - 1 1/2 cups lime juice
• 1 onion, finely chopped
• 2 small jalapeño peppers, chopped
• 1/2 pound tomatoes, peeled and chopped
• 1/8 teaspoon cumin
• 1/4 cup fresh coriander (cilantro), chopped
• 1/4 cup olive oil
• Salt & pepper to taste
• 1/4 teaspoon oregano, crumbled
• 2 teaspoons mild white vinegar
• 20 pitted green olives

METHOD

Place fish in lime juice, to cover, for 4 to 5 hours, until fish turns white. Lime juice should cover fish as this is what is 'cooking' the fish. . When fish turns white, drain in a sieve, reserving the juice.

Combine the remaining ingredients, except the olives. Mix well, pour over fish and toss gently. Refrigerate again.

Seviche is not served chilled in Mexico, so do not bring to a cold point. When ready to serve, garnish with olives.

Serves: 6

Recipe from www.inmamaskitchen.com

Contributor: Pamela Ackroyd

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