appetizer/snack fish

cevieche (seh-vee-chee)

When I turned 22, I was lucky enough to celebrate my birthday in Mexico. I went with the palm tree farmer that I lived with for 7 years, (that’s a whole new story for the new site!) In Mexico, I saw Chitzen-Itza and was able to climb the pyramyd as it was before the authoeities closed it off for climbing. I really need to post a pic for ya’ll. Maybe later today. check back. Anyway, one of the dishes I had was checiche- a marinated fish “salad” It’s great…. This is a fillet of fresh mahi-mahi the hubby and I caught. (to be technical, I reeled this one in!)

chop up some scallions, cilantro and parsley….

now the fish…

dice it up like this…. what’s that maybe 1/2′” chunks?

put everything in a nice little plastic container. With the juice of 3-4 limes. (the acid in the lime juice actually “cooks” the fish!

sprinkle a bit of fresh pepper and salt and give it a shake….

make sure everything is coated well, and put it in the fridge for 6-12 hrs. The fish will turn white and change from a raw consistency to “cooked”. Serve over a bed of lettuce. Enjoy-MK

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