SEVICHE DE PESCADO
FISH SEVICHE

1/2 pound of marlin fillets or any comparable firm-textured fish
5 ounces fresh squeezed lime juice
1 cup diced plum tomatoes (about 4 medium tomatoes)
1/2 cup onion finely chopped (about one medium onion)
1/2 cup cilantro finely chopped (about 1/2 of a bunch)
3 chiles serranos or 1 jalapeņo finely chopped
1 tablespoon extra-virgin olive oil
Salt to taste
1 medium avocado

For the fish. Dice in 1/2-inch pieces, put fish in a large glass or plastic
bowl and pour the lime juice over (making sure all fish is submerged) cover
and refrigerate for about 4 hrs. or until the fish has been cooked in the
lime juice; check it by cutting a piece of fish and when it shows an even
color in the center it is fully cooked. Strain.

For the vegetables. In another large bowl mix together: tomatoes, onions,
cilantro and chiles. Add the cooked fish and mix together with the olive
oil and salt, to taste. Cover and refrigerate for approximately 1 hour for
the flavors to marry. Keep the fish refrigerated until it is ready to be
served.

To serve. Scoop the fish into glass bowls or small cups. Garnish with
slices of avocado and sprigs of cilantro.

Yield: 4 appetizer servings

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