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| Yield: |
| 1 |
| Ingredients: |
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1.0 kg
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whitefish |
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6
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limes, juice of |
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3
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lemons, juice of |
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3
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sour oranges, juice of (enough to make 2 cups juice) |
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4 tsp
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salt |
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3/4 tsp
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black pepper |
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1/4 cup
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vinegar |
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2 med
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onions sliced very thin |
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2
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or 3 red or yellow hot peppers, slivered |
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| Method: |
In Ecuador, seviche is served with potato chips, popcorn, sweet potatoes or kernels of corn that are about an inch long and almost as broad. Ecuadoreans usually combine three citrus juices plus vinegar in their seviche.
Cut fish into bite size pieces and place in a bowl. Pour juice over it. Add salt and pepper and vinegar. Let stand about 6 hours in refrigerator. Pour boiling water over the onions and drain. Add to the fish. Add slivered hot peppers and let set overnight.
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