Chilean Seviche

Dave DeWitt Leave a Comment

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Chilean Seviche
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With 2,600 miles of coastline providing an abundance of seafood, it’s no wonder that Chileans consume more seafood that any of the other South American countries. Not all of the fish used in seviche is cubed, as evidenced by this popular recipe that calls for fish fillets. The bitter orange juice is from the Sevilla oranges that brought by the Spaniards and are so popular in this part of the world. This is a mild seviche which is usually garnished with hot sauce to bring up the heat. I like to use a Caribbean habanero-based because they compliment fruit, such as the grapefruits used here.

Ingredients


  • 1 pound Chilean sea bass fillets, or substitute sole or flounder fillets

  • 3/4 cup bitter orange juice

  • 1 aji chile, stem and seeds removed, minced, or substitute a yellow wax or jalapeño chile

  • 4 green onions, thinly sliced

  • 1 clove garlic, minced

  • 1 grapefruit

  • 1 tablespoon fresh mint leaves, cut in thin strips

  • Lettuce leaves

  • Garnish: Caribbean-style habanero hot sauce



Instructions


Cut the fish fillets in 1- to 2-inch pieces. Place them in a nonreactive bowl, cover with the juice, and gently toss to coat. Add the chile, onions, and garlic and mix gently. Cover the bowl and refrigerate for 1 to 4 hours turning occasionally until the fish loses its translucency and turns opaque.

Section the grapefruit and cut the wedges in lengthwise pieces.

Drain off most of the marinating juice off the fish. Add the grapefruit sections and mint and gently toss. Place the lettuce on individual plates, top with the seviche, and garnish with a sprinkle of hot sauce. Serve with additional hot sauce on the side.

 

See also...

For even more Ceviche recipes, see also: Spicy Latin American Ceviche, by Dave DeWitt.

 
Servings
4-6
Servings
4-6
Chilean Seviche
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
With 2,600 miles of coastline providing an abundance of seafood, it’s no wonder that Chileans consume more seafood that any of the other South American countries. Not all of the fish used in seviche is cubed, as evidenced by this popular recipe that calls for fish fillets. The bitter orange juice is from the Sevilla oranges that brought by the Spaniards and are so popular in this part of the world. This is a mild seviche which is usually garnished with hot sauce to bring up the heat. I like to use a Caribbean habanero-based because they compliment fruit, such as the grapefruits used here.

Ingredients


  • 1 pound Chilean sea bass fillets, or substitute sole or flounder fillets

  • 3/4 cup bitter orange juice

  • 1 aji chile, stem and seeds removed, minced, or substitute a yellow wax or jalapeño chile

  • 4 green onions, thinly sliced

  • 1 clove garlic, minced

  • 1 grapefruit

  • 1 tablespoon fresh mint leaves, cut in thin strips

  • Lettuce leaves

  • Garnish: Caribbean-style habanero hot sauce



Instructions


Cut the fish fillets in 1- to 2-inch pieces. Place them in a nonreactive bowl, cover with the juice, and gently toss to coat. Add the chile, onions, and garlic and mix gently. Cover the bowl and refrigerate for 1 to 4 hours turning occasionally until the fish loses its translucency and turns opaque.

Section the grapefruit and cut the wedges in lengthwise pieces.

Drain off most of the marinating juice off the fish. Add the grapefruit sections and mint and gently toss. Place the lettuce on individual plates, top with the seviche, and garnish with a sprinkle of hot sauce. Serve with additional hot sauce on the side.

 

See also...

For even more Ceviche recipes, see also: Spicy Latin American Ceviche, by Dave DeWitt.

 
Servings
4-6
Servings
4-6
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