Recipe: Appetizer: Seviche

For 8 appetizer sized servings.

1 pound fresh skinless red snapper, halibut, bass, or other white ocean fish fillets, cut into ½" cubes

1½-2 cups freshly squeezed lime juice
1 white onion, diced
2 medium tomatoes, diced
1 jalapeno, stemmed & minced (remove the seeds to cut the heat!)
½ cup fresh cilantro, chopped
1-2 Tablespoons extra virgin olive oil
3 Tablespoons freshly squeezed orange juice
Coarse sea salt
1 large ripe avocado, peeled, pitted, and diced

Combine fish, lime juice, and onions in a small bowl. Add as much lime juice as necessary to cover the fish. Cover the bowl with plastic wrap and refrigerate until fish no longer looks raw inside, at least 4 hours and up to 48 hours.

In another bowl, stir together tomatoes, jalapeno, cilantro, and olive oil. Drain the fish and add to tomato mixture. Add orange juice. Season to taste with salt. Just before serving, gently stir in avocado.

Wine Skinny Serving Tip: Serve in your favorite martini glasses as part of an at-home raw bar.

from Party Planning, october 2001