The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Mackerel Marinated in Lime Juice (Seviche de Sierra)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound skinned fillets of mackerel, or use pompano or porgy, cut into 1/2-inch squares 1-1/2 cups lime or lemon juice, about 2 medium tomatoes, peeled and chopped
4 canned serrano chilies, rinsed and chopped 1/4 cup vegetable oil 1 teaspoon oregano
salt, freshly ground pepper 1 medium onion, finely sliced 1 large avocado, peeled, pitted, and sliced



1 Put the fish into a glass or china bowl and pour the lime or lemon juice over it. There should be enough to cover the fish. Add a little more, if necessary. Refrigerate the fish for 3 hours, turning it from time to time. Add the tomatoes, chilies, oil, oregano, and salt and pepper to taste. Toss lightly to mix and divide among 6 bowls. Garnish with the onion slices and the avocado.

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