Seviche, as an item to prepare on my own, has always scared me off. (Eating it is no problem, though.) But given that it's just some raw fish "cured" with citrus juice plus a handful of simple ingredients, I don't know what's stopped me.
Here, in our second recipe from Jasper White's Summer Shack Cookbook, a recipe for the popular Latin American appetizer. Though it's typically made with lime juice, White puts a spin on it with other citrus flavors.
Seafood Seviche with Citrus
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