- 2 lbs. white fish fillets
- 1 1/2 cups lime juice
- 1 lb. tomatoes chopped
- 2 small onions - chopped
- 2/3 cup chopped olives
- 4 serrano or jalapeno chiles (fresh or canned) chopped
- 1 cup catsup
- 1 cup white wine
- 3 Tbls. chopped cilantro
- salt & pepper to taste
Chop fish into 1/2-inch pieces, and marinate in lime juice. Overnight is best, but at least 3 or 4 hours until it turns white.
Remove fish from the lime juice.
Mix all of the ingredients together and refrigerate for an hour.
Serve with crackers on a bed of lettuce.
Print this recipe
Source: Pillsbury Kitchens'Family Cookbook" 1979 edition
Submitted By: Gina S
Seviche, Acapulco Style