Seviche

• 1 lb. fish fillets
• juice of 8 to 10 limes or lemons
• 2 or more garlic cloves, minced
• 1/4 c. finely chopped green onions, including tops
• 1/4 c. finely chopped pickled peppers
• 1 small hot pepper, finely chopped
• 1/4 c. chopped fresh parsley
• 1 tsp. salt
• 1 tsp. coriander seed
• 1/4 c. oil
• 1 ripe tomato, seeded and chopped

1. Cut raw fish into bite-sized pieces.
2. Sole, flounder, salmon, scallops or other ocean fish may be used.
3. Fresh water fish is not recommended.
4. Frozen fish may be used.
5. Cover fish with juice and allow to stand in refrigerator several hours or overnight.
6. Drain well and toss with other ingredients.
7. Serve chilled on lettuce. Can be served as first course or as cold main dish.

fish fillets, lemons, garlic, green onions, pickled peppers, hot pepper, fresh parsley, salt, coriander seed, oil, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=987801 (may not work)