Tuesday, October 25, 2011

Dr Fidel Beiers Peruvian Cape Cod Seviche


My friend Dave is a great cook. He made this sevichee while we were on cape cod and not a bite was left after cocktail hour. He adapted this from food.com. The lovely dishes are courtesy of Kalmar Village.

2 lbs fish - we used the local catch on cape cod which was striped bass
8 -10 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh cilantro, chopped
Peruvian Aji Amarillo - or one finely chopped jalapeno
8 -12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
1 red onion, thinly sliced and rinsed
Directions:

— Combine all ingredients except red onion and mix well.
— Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
— Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
— It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.