Strawberry Seviche - Just Bean Recipes


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Strawberry Seviche

6 Jalapeno chiles;stems and
Seeds removed, minced
3/4 c Orange juice; fresh
1/4 c Lemon juice; fresh
1 ts Orange peel;grated
1 lb White fish; firm/such as
Sole, snapper, flounder,
Cut in 1/4 x 1" cubes
2 tb Olive oil
1 Red onion;small/sliced thin
Separated into rings
1/2 lb Strawberries; sliced
2 tb Parsley;fresh/minced


Combine the chiles, orange juice, lemon juice, and orange peel in a ceramic or glass bowl. Add the fish and refrigerate, covered, for 4-6 hours, turning occasionally until the fish loses its transparancy throughout. The fish can be marinated overnight if desired. Remove the fish and save the juice. Mix 1/4 c of the reserved juice with the oil and the parsley.Toss the strawberries and the fish in the mixture until well coated. Arrange the seviche on plates and serve. Serves 8 as an appetizer. Chile Pepper, The Magazine of Spicy Foods. Note: I think 6 jalapenos overwhelms the other flavors and am happy with about 3. Also, using a bit of salt and freshly ground white pepper in the olive oil-juice dressing gives a nice lift to the flavors in my opinion. --Dana Jacobi