Strawberry Seviche
Ready In: 4 hrs 20 mins
Serves: 8
Ingredients
- 6 jalapeno chiles, stems and seeds removed, minced
- 3⁄4 cup orange juice, fresh squeezed preferred
- 1⁄4 cup lemon juice
- 1 teaspoon orange peel, grated
- 1 lb sole or 1 lb red snapper or 1 lb flounder, cut in 1/4 by1-inch cubes
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced and separated into rings
- 1⁄2 lb strawberry, sliced
- 2 tablespoons fresh parsley, minced
Directions
- In a ceramic or glass bowl, combine chiles, orange juice, lemon juice, and orange peel. Add the fish and refrigerate for 4 to 6 hours, stirring occasionally until the fish loses all translucency. You may leave in the refrigerator overnight to marinate, if desired. Remove the fish, reserving the juice.
- Mix ¼ cup of the reserved juice with the oil and parsley. Toss in the strawberries and fish until well coated. Arrange the serviche on plates and serve.
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