Difference between revisions of "Seviche I"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 tablespoons [[olive oil]] | * 2 tablespoons [[olive oil]] | ||
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# Dice the filets and put them in a glass or porcelain bowl. | # Dice the filets and put them in a glass or porcelain bowl. | ||
# Add the rest of the ingredients, stirring well. | # Add the rest of the ingredients, stirring well. | ||
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[[Category:Lemon juice Recipes]] | [[Category:Lemon juice Recipes]] | ||
[[Category:Panamanian cuisine]] | [[Category:Panamanian cuisine]] | ||
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[[Category:Panamanian cuisine]] | [[Category:Panamanian cuisine]] | ||
[[Category:Sea trout Recipes]] | [[Category:Sea trout Recipes]] | ||
[[Category:Whitefish Recipes]] | [[Category:Whitefish Recipes]] | ||
Latest revision as of 06:43, 14 July 2012
Ingredients
- 2 pounds of raw corvina (or whitefish) in filets
- 2 small onions, chopped
- 1 cup lemon juice
- 1 teaspoon salt
- 1 hot chili pepper (without the seeds), chopped
- 1 tablespoon gin
- 2 tablespoons olive oil
Procedures
- Dice the filets and put them in a glass or porcelain bowl.
- Add the rest of the ingredients, stirring well.
- Refrigerate for at least 24 hours before serving.
