Beach House Seviche - Recipelink.com

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Beach House Seviche
Grilled Sardines

Book Description

For those who love fish—or clams, lobster, scallops, mussels, octopus, oysters, crab, or shrimp—but are in need of a definitive guide to making it at home, here's a Big Book that's a whale of catch. This tell-all volume helps the home cook not only select the fish or shellfish from the market, but also then turn it into a delicious meal in a few easy-to-follow steps.

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Big Book of Fish and Shellfish

Authors: Fred Thompson

Date: June 2006

ISBN: 0811849252

Publisher: Chronicle Books

Paperback

ORDER/INFO

Beach House Seviche
Recipe from: Big Book of Fish and Shellfish
by Fred Thompson
Cookbook Heaven at Recipelink.com

Many folks think of seviche as raw seafood. Seviche has been "cooked" with acids like citrus juices or vinegars, and flavored with other bright and fresh-tasting ingredients. This dish is perfect for a hot summer day at the beach. No cooking heats up the place.

Makes 4 to 6 servings

1 pound flounder, cut into 1/2-inch chunks
1 1/2 cups fresh lemon juice (about 10 lemons)
1/4 cup olive oil
2 garlic cloves, crushed
1/2-inch piece fresh ginger, peeled and finely chopped
1 small jalapeno pepper, seeded and finely chopped
1/2 teaspoon coarse kosher salt
6 to 8 green onions, white parts only, thinly sliced
2 tablespoons chopped fresh dill
1/4 cup finely chopped red bell pepper (optional)

Place the flounder, juice, oil, garlic, ginger, jalapeno, and salt in a large bowl. Toss to mix and marinate the fish in the refrigerator for at least 6 hours.
When ready to serve, stir in the green onions and dill. Taste for seasoning. Garnish with the red pepper, if desired.
Serve in chilled bowls.

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