Seviche de Veracruz

Recipe from

Coastal Living


1 pound halibut or red snapper, cut into 1/2-inch cubes
1/2 cup fresh lime juice
1 small red onion, diced
2 tomatoes, seeded and diced
2 jalapeños, seeded and finely chopped
1/2 cup loosely packed fresh oregano, chopped
1/2 cup small pitted black or green olives
1/2 cup fresh orange juice
1/2 cup tomato juice
1/4 cup extra-virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Garnishes: olives, lettuce leaves, or tortilla chips


Combine fish and 1/2 cup lime juice in a stainless steel or glass bowl. Cover and refrigerate 30 minutes. (The fish will overcure and have a mushy texture if you exceed 30 minutes.) Drain and discard juice.

Stir in onion and next 10 ingredients. Cover and refrigerate 1 hour or overnight. Serve in chilled glasses or on lettuce-lined plates, and garnish, if desired.

March 2003
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