"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Sebiche Recipe

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This recipe for Sebiche, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Zona Dupree
Added: Friday, January 23, 2009


3 lbs. steamed shrimp - shucked
2 lbs. tilapia filets (same as white perch - crappie)
1 - 16 oz. raw oysters - chopped
1 bunch fresh cilantro - diced
2 large onions - diced
5 - limes
2 1/2 lbs. fresh tomatoes - chopped
3 - avocados - chopped
1 sm. can peas & carrots - drained
2 large fresh jalapeņos - diced
1 - 11 oz. can of jalapeņos - diced
1 to 1 1/2 cup apple cider vinegar - to taste
1/2 to 1 tsp. salt - to taste
1 cup mayonnaise or salad dressing - optional

Cut fish filets into 1/2 to 3/4 inch pieces. Wash well. Then pick up a handful of fish and squeeze all the water out. Put dry fish into a large bowl. Add juice from limes, vinegar and salt. Let set about 20 minutes and taste juice. If taste is not correct, add salt or vinegar until you like it. Then add cilantro, fresh jalapeņos, onion, oysters and let set another 40 minutes. Total time for filets in vinegar mixture is 1 hour. Drain juice (a small amount can be left). Add shrimp, can of jalapeņos with some juice, peas, carrots, avocados, and tomatoes. Blend together. Add salad dressing or mayonnaise if desired.
Serve with saltine crackers and condiments.
Keeps for 7 days - refrigerated.

hot sauce, ketchup, salad dressing, saltine crackers.

Personal Notes:
Personal Notes:
Pronounced ( SAH-BEE-CHAY ) in English.




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