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home > recipes > appetizers > corvina seviche
Hi All, I thought some of you might be interested in a different kind of Saviche than is seen most of the time. I picked this one up while in Panama. It calls for Corvina but any soft white flesh fish will work. * Exported from MasterCook * Corvina Seviche Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Panama, Appetizers, Fish, Latin 1/2 Pound Corvina Or White Fleshed Fish -- Thinly Sliced 6 Each Limes -- Juice Only 2 Each Tomatoes -- Minced Fine, Optional 3 Each White Onions -- Minced 1 Each Chili Pepper -- Or 1 Each Yellow Onion 1 Each Green Pepper -- Minced Optional 1 Clove Garlic -- Minced 1 Large Sprig Parsley -- Minced Optional Salt Pepper 3 Drops Tabasco Sauce -- Or Pepper Sauce Lay fillets side by side on a platter. Mix remainder of ingredients and spread over the fish. Lift each fillet to let the lime juice run underneath. Cover platter with waxed paper and set in refrigerator for at least 6 hours before using. Cut into small bite sized pieces and serve in a small bowl.

Corvina Seviche


average rating = 3.5 stars(3.50002 comments available)
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list all recipes for APPETIZERS (296)
list all Central American recipes (91)
list all recipes by LLOYD2 (10)


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keyword: corvina
keyword: seviche
ethnicity: central american
recipes for appetizers
recipes by lloyd2
Email Address:
(posted February 13, 1999)


Hi All,

I thought some of you might be interested in a different kind of Saviche than is seen most of the time. I picked this one up while in Panama. It calls for
Corvina but any soft white flesh fish will work.

* Exported from MasterCook *

Corvina Seviche

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Panama, Appetizers,
Fish, Latin

1/2 Pound
Corvina Or White Fleshed Fish -- Thinly Sliced
6 Each Limes -- Juice Only
2 Each Tomatoes -- Minced Fine, Optional
3 Each White Onions -- Minced
1 Each Chili Pepper -- Or
1 Each Yellow
Onion
1 Each
Green Pepper -- Minced Optional
1
Clove Garlic -- Minced
1 Large Sprig
Parsley -- Minced Optional
Salt
Pepper
3 Drops Tabasco
Sauce -- Or Pepper Sauce

Lay fillets side by side on a platter. Mix remainder of ingredients and spread over the
fish. Lift each fillet to let the lime juice run underneath.

Cover platter with waxed paper and set in refrigerator for at least 6 hours before using.

Cut into small bite sized pieces and serve in a small bowl.


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+2 comments


from kinston,nc, United States wrote:4  3

had it at the starlite cafe ,greenville,nc,they used drum for
the fish and served it with 2 orange
slices over mixed baby greens in a
martini glass.quite a presentation
and a great start for a wonderful meal
4 starsJune 15, 2003


from Lafayette, La, United States wrote:3  3

Try cilantro and lose the parsley. Leave refrigerated at least 24 hrs. Squeeze fresh lime at serving time. Sause'bon!
3 starsAugust 13, 2002


 
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