Classic Seviche Recipe
- 1 pound small scallops, shrimp, and/or firm white fish fillets, cut into 1/2-inch pieces
- 3/4 cup diced red and/or green bell pepper
- 1/2 cup NAKANO® Seasoned Rice Vinegar – Red Pepper or Original
- 1/4 cup fresh lime juice
- 1/4 cup chopped red onion
- 1 clove garlic, minced
- Place seafood in an even layer in a shallow 1-1/2 quart casserole dish. Combine remaining ingredients; pour over seafood. Cover and refrigerate at least 24 hours or until seafood is opaque.
- Rice vinegar and lime juice 'cook' the seafood as it marinates overnight. Transfer seafood with a slotted spoon to a serving dish; discard marinade. Serve as an appetizer in endive leaves, or with crusty French bread.
