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Nutrition Facts
Serving Size 1 (139g) Recipe makes 8 servings
Calories 110
Calories from Fat 38		(34%)
Amount Per Serving		%DV
	Total Fat 4.3g	6%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 27mg		9%
Sodium 47mg		1%
Potassium 345mg		9%
Total Carbohydrate 6.9g		2%
	Dietary Fiber 1.1g	4%
	Sugars 4.2g
Protein 11.3g		22%
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Strawberry Seviche

Recipe #371077 | 4½ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: mersaydees
May 9, 2009

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.

SERVES 8 (change servings and units)

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 red snapper or 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 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.