Alma's Striped Bass Seviche

Recipe from


Ingredients

1 pound striped bass or halibut, thinly sliced
1 red onion, halved and sliced
2 anaheim chiles, seeded and thinly sliced
2 1/2 cups fresh grapefruit juice
1 cup fresh lime juice
1/2 cup dry sparkling wine
1/3 cup fresh lemon juice
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preparation

Combine all ingredients in a stainless steel or glass bowl. Cover and refrigerate 2 hours or until fish is firm and opaque. Using a slotted utensil, spoon into individual glasses. Serve with crackers or crostini.

Note:

March 2003
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