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Seviche

Seviche, a classic dish from South and Central America, is made with a selection of raw fish and cooked shellfish, prepared with spicy chiles and lemon juice, and garnished with red onions and cilantro. In addition to the seafood called for here, you can also include cooked clams, octopus, or scallops.

  • Servings: 4

Source: Martha Stewart Living, May 1997

Ingredients

  • 3/4 cups freshly squeezed lemon juice
  • 2 tablespoons yuzu juice
  • 3 tablespoons soy sauce
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon ajipanca (Peruvian hot-chile paste)
  • 1 teaspoon ground ginger
  • 2 tablespoons salt
  • 4 slices lemon
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound cleaned squid, cut into 1/2-inch rings, and tentacles cut into clusters
  • 1/2 pound skinless firm white-fish fillet, such as red snapper or halibut, cut into 1/2-inch pieces
  • 8 sprigs cilantro
  • 6 cherry tomatoes, halved or quartered
  • 2 1/2 ounces cucumber, cut into 1/4-inch-thick wedge
  • 1 small red onion, thinly sliced

Directions

  1. Combine the lemon juice, yuzu juice, soy sauce, pepper, garlic, ajipanca, and ginger in a mixing bowl to make the marinade.

  2. In a medium saucepan, bring 6 cups of water, lemon slices, and 2 tablespoons salt to a boil. Add the shrimp; poach until cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to a large bowl of ice water to stop the cooking. Add squid to the same boiling water, poach 1 minute, and transfer to ice water to stop cooking. Drain shrimp and squid in a colander.

  3. Add the raw fish and cooked seafood to the marinade. Cover, and transfer to the refrigerator to chill for 30 minutes.

  4. To serve, spoon the seviche into individual bowls. Top each serving with two cilantro sprigs, tomatoes, cucumber, and red onion.

Variations

2 tablespoons yuzu juice can be replaced with 4 teaspoons lime juice and 2 teaspoons orange juice.

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