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Seviche

Seviche

  • Prep

    20 m
  • Ready In

    2 h 20 m
ROBERTAJ

ROBERTAJ

This recipe was given to me by a dear friend from Ecuador. This dish is also great with raw shrimp, scallops, or fish. If using canned oysters, cover the dish with plastic wrap and place in refrigerator for about 30 minutes. If using raw shrimp, scallops, or fish, cover with plastic wrap and place in refrigerator for at least 2 hours or until they are opaque in the middle.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

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  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 436 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. In a saucepan over medium heat, add the sliced onions and add just enough water to cover. Bring to a simmer and cook just enough to soften. Remove from heat and drain. Rinse with cold water and drain.
  2. Take one 1 large tomato and score an 'X' , skin deep, on the top and bottom. Place in the same saucepan used for the onions and add enough water to cover. Bring to a simmer and cook until soft and the skin starts to peel, about 5 minutes. Remove the tomato and rinse under cold water until it's cool enough to hold in your hand. Using your fingers or the blade of a knife, gently peel off the skin. Place the peeled tomato in a blender and puree.
  3. In a large glass dish or bowl, combine the onions, olive oil and lemon juice. Stir in the oysters, pureed tomato, diced tomato, green onions, ketchup and soy sauce. Season with garlic salt, parsley, sugar, and salt to taste.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SYLVIAWIG
28

SYLVIAWIG

1/26/2004

This has become a favorite in my home. I usually use fresh seafood, but my fiance bought a 2-lb bag of precooked shrimp and we rinsed it under cold water for 3 mins. to defrost and it worked out great. I substituted the parsley with cilantro (added a much better flavor), and garnished with sliced avocado on top and saltines on the side. Delicious!

christieomp
4

christieomp

11/13/2011

Great recipe! However, it's spelled "Ceviche."

LEAL
2

LEAL

11/5/2009

Excelent...I used cooked schrimp and small scallops in this and it was a big hit. Loved the citrus flavour. I cut down on the spanish onion (personal preference) and served with corn crackers.

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