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Seviche de Veracruz

Yield Makes 4 to 6 servings


  • 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

How to Make It

  1. 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.

  2. 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.