Seviche Recipe – Eats Now

Name: Seviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. fish fillets; juice of 8 to 10 limes or lemons; 2 or more garlic cloves, minced; 1/4 c. finely chopped green onions, including tops; 1/4 c. finely chopped pickled peppers; 1 small hot pepper, finely chopped; 1/4 c. chopped fresh parsley; 1 tsp. salt; 1 tsp. coriander seed; 1/4 c. oil; 1 ripe tomato, seeded and chopped

Servings: persons

1 lb. fish fillets
juice of 8 to 10 limes or lemons
2 or more garlic cloves, minced
1/4 c. finely chopped green onions, including tops
1/4 c. finely chopped pickled peppers
1 small hot pepper, finely chopped
1/4 c. chopped fresh parsley
1 tsp. salt
1 tsp. coriander seed
1/4 c. oil
1 ripe tomato, seeded and chopped

1
Cut raw fish into bite-sized pieces.
2
Sole, flounder, salmon, scallops or other ocean fish may be used.
3
Fresh water fish is not recommended.
4
Frozen fish may be used.
5
Cover fish with juice and allow to stand in refrigerator several hours or overnight.
6
Drain well and toss with other ingredients.
7
Serve chilled on lettuce. Can be served as first course or as cold main dish.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. fish fillets, juice of 8 to 10 limes or lemons, 2 or more garlic cloves, minced, 1/4 c. finely chopped green onions, including tops, and more.

Yes, Seviche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seviche

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