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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Serviche Recipe

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This recipe for Serviche is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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