Alma's Striped Bass Seviche

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Makes 6 servings
March 2003
RECIPE BY Coastal Living

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

How to Make It

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.

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