Caribbean sea urchins are best eaten while standing in the Caribbean. And we never made conch-anything at home. But being in the Caribbean always reminded Peter of Mary and Ernest and Cuba. This is Mary’s recipe for the best raw fish ever.
— Susan Buckley
Excerpted from Eating with Peter by Susan Buckley. Published by Arcade Publishing. Copyright © 2018 by Susan Washburn Buckley.
Ingredients
- 3/4 cup freshly squeezed lime juice
- 1 pound raw fish (a firm white fish such as cod), scallops, or peeled shrimp
- 1/4 cup coriander leaves, chopped
- 1/2 cup red onions sliced, optional
- 1/2 teaspoon hot peppers, chopped, or a dash of Tabasco sauce, optional
Servings:
Instructions
- Pour ¾ cup of freshly squeezed lime juice over the fish. (It is important that it be freshly squeezed; for some reason, this works better.) Add ¼ cup chopped coriander leaves. You may also add ½ cup sliced red onions and ¼ teaspoon chopped hot peppers or a dash of Tabasco. Mix thoroughly.
- Marinate for at least one hour in the refrigerator. The seviche can be kept for up to 24 hours but is best eaten within a few hours after mixing it.
