Title: Seviche Acapulco
Categories: Appetizer
Yield: 1 Servings

500	g	Turbot fish; in fillets.
1		Onion; chopped.
2		Tomatoes; chopped.
1		Avocado; chopped.
200	g	Small green olives
100	ml	Olive oil
30	ml	Chopped parsley
250	ml	Lime juice
1		Serrano chile; chopped.
15	ml	Ketchup
15	ml	White wine
2		Jalapeno chilies; chopped.
50	g	Capers

Recipe by: I. Arieh Cimet Northwestern University, Evanston, Illinois, 1. Cut the fish fillets into 2-cm cubes. Marinate it for at least 6 hours

2. Rinse the fish in a colander and let it dry for 5 minutes. Put it in a

3. Put in the rest of the ingredients. Add salt, pepper and oregano to tas

4. Serve with salted crackers.

Author's Notes: This recipe comes from the Delicias Culinarias cookbook that I brought

Use fresh lime juice. You can use any kind of fish that you like with t

Difficulty : easy. Precision : no need to measure.

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