Difference between revisions of "Seviche I"
RealRecipes (talk | contribs) m (Text replace - "Category:Panamanian Meat Dishes" to "Category:Panamanian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Panamanian ([^cC])(.*)\]\]" to "Category:Panamanian cuisine Category:$1$2 Recipes") |
||
| Line 16: | Line 16: | ||
[[Category:Gin Recipes]] | [[Category:Gin Recipes]] | ||
[[Category:Lemon juice Recipes]] | [[Category:Lemon juice Recipes]] | ||
| − | [[Category:Panamanian Appetizers]] | + | [[Category:Panamanian cuisine]] |
| + | [[Category:Appetizers Recipes]] | ||
[[Category:Panamanian cuisine]] | [[Category:Panamanian cuisine]] | ||
[[Category:Sea trout Recipes]] | [[Category:Sea trout Recipes]] | ||
[[Category:Whitefish Recipes]] | [[Category:Whitefish Recipes]] | ||
Revision as of 18:30, 8 May 2012
Ingredients
- 2 pounds of raw corvina (or whitefish) in filets
- 2 small onions, chopped
- 1 cup lemon juice
- 1 teaspoon salt
- 1 hot chili pepper (without the seeds), chopped
- 1 tablespoon gin
- 2 tablespoons olive oil
Directions
- Dice the filets and put them in a glass or porcelain bowl.
- Add the rest of the ingredients, stirring well.
- Refrigerate for at least 24 hours before serving.
