Seviche
Recipe information
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Cooking:
20 min.
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Servings per container:
9
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Source:

Ingredients for - Seviche

1. Spanish onions, sliced - 2 large
2. Ripe tomato - 1 large
3. Fresh lemon juice - ¾ cup
4. Olive oil - ½ cup
5. Oysters - 4 (8 ounce) cans
6. Ripe tomato, diced - 1 large
7. Green onions, chopped - 3
8. Ketchup - ⅜ cup
9. Soy sauce - ½ teaspoon
10. Chopped fresh parsley - 2 tablespoons
11. Garlic salt - ½ teaspoon
12. Granulated sugar - ½ teaspoon
13. Salt to taste - ½ teaspoon

How to cook deliciously - Seviche

1. Stage

Add sliced onions to a saucepan over medium heat and add just enough water to cover. Bring to a simmer and cook just enough to soften. Remove from heat and drain. Rinse with cold water and drain.

2. Stage

Score tomato with an X, skin deep, on the top and bottom. Place in the same saucepan used for the onions and add enough water to cover. Bring to a simmer and cook until soft and the skin starts to peel, about 5 minutes. Remove tomato and rinse under cold water until cool enough to hold in your hand. Using your fingers or the blade of a knife, gently peel off the skin. Place peeled tomato in a blender and purée.

3. Stage

Combine onions, lemon juice, and olive oil in a large glass dish or bowl. Stir in oysters, puréed tomato, diced tomato, green onions, ketchup, and soy sauce. Season with parsley, garlic salt, sugar, and salt to taste.

4. Stage

Chill before serving.