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Great ingredients make for great meals. Whenever you can, use the highest quality supplies for your recipes. The flavor difference will always come through in your finished dish.

If there is an ingredient that you are not familiar with, check our Ingredient section. There are pages and pages of information about the ingredients used in my recipes.


 

Ingredients

Seviche Basics

I usually cut the fish into smaller pieces – about a half an inch at the largest – and they should be nearly uniform in size so that they "cook" at the same rate.

Because of the acids used in seviche it is best to use a non-reactive container to mix and store this recipe. Glass or stainless steel are best. I avoid using ceramic because older glazed pottery can contain lead.

The acid will react with the lead in some glazes but also with bowls made from aluminum, copper and plastic.