"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Serviche Recipe

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This recipe for Serviche, by , is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Craig Carroll
Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. Fresh White Fish (rock cod, halibut, snapper. Chopped into 1/2" cubes)
3 Tomatoes (peeled, seeded, chopped into 1" chunks)
1 T. Coarse Salt
1 c. Fresh Lime Juice (8 limes)
1 Medium Red Onion (finely chopped)
2 Small Garlic Cloves
2 Ripe Avocados (pitted and cut into 1/2" cubes)
2 Jalapeņo Peppers (seeded, finely chopped)
2 Serrano Chilies (seeded and finely chopped)
1/4 c. Extra Virgin Olive Oil
3 T. Fresh Cilantro
Salt
Pepper

Directions:
Directions:
Carefully go over fish fillets and remove any bones or skin. Trim off any dark sections. Cut fish into pieces about 1 inch long and 1/2 inch wide. Cover and refrigerate. Toss the tomato chunks with the coarse salt and place in a colander and drain for 30 minutes. One hour before serving, combine all ingredients including the fish in a large decorative bowl and refrigerate. Just before serving, taste to make sure the seasoning is right. Serve on a chilled plate with tortilla chips.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Only make with fresh fish. A real party pleaser.

 

 

 

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