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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This is based on a recipe from the May/June 1990 issue of Chile Pepper magazine. It says, “Serviche or cerviche is popular in many Latin countries. The citrus juice ‘cooks’ the fish (can be any firm white fish), which must be marinated until it is opaque. Always use a glass or ceramic container to make any serviche. This recipe differs from the usual in that fruit, in this case strawberries, is combined with the fish.” Note: cook time is the 4 hours minimum marinade time. I haven’t yet tried this. 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:
1. 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.
2. Mix 1/4 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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