Seviche
Makes 12 servings
4 pounds very fresh fish fillets, cut into bite-size pieces (flounder, halibut or red snapper)
2 cups lemon or lime juice
1 bay leaf
2 medium onions, finely chopped
4 medium tomatoes, chopped
1/4 cup olive oil
1/2 cup chopped cilantro
3 tablespoons chopped parsley
20 stuffed olives, sliced
2 serrano chiles or to taste, chopped and seeded
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and pepper, to taste
1/2 cup ketchup
Hot sauce, to taste
Arrange fish in one layer in a large, shallow glass or stainless-steel container. Pour in enough lemon juice to cover fish completely. Add bay leaf, cover tightly, and refrigerate for 4 to 5 hours, or until the fish is opaque rather than transparent. Drain and discard bayleaf. Combine onions, tomatoes, olive oil, cilantro, parsley, olives, chiles, seasonings, ketchup and hot sauce. Mix well and toss with fish. Transfer to a serving bowl, cover and chill for several hours. Serve with tortilla chips or crackers
