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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Seviche Recipe

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This recipe for Seviche is from The Cooking Club 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:  
1 lb. scallops or mild white fish
1 tomato,sliced thin
juice of 5-6 lemons or limes
S&P
Directions:
Directions:
Cut scallops or fish into thin,bite size pieces. Marinate in lemon or lime juice 5 hours.
Serve very cold .Garnish with parsley.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
5 minutes then chilling time
Personal Notes:
Personal Notes:
"Is this fish cooked?" Was the undeniably disgruntled comment of Christi when she encountered this dish at Becky and Lucia's in 1981. This phrase has been used since to indicate any dish we are not quite certain about or not sure if we like, I thought the recipe was lost...but found it. I still think I would make it.(In her defense, Christi was pregnant and was told to avoid raw fish:)

 

 

 

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