Sicilian Seviche
Sicilian Seviche
| Combine the freshest of fish with sweet, tangy raisin sauce for this Mediterranean treat. |
| INGREDIENTS |
| 1 pound fresh halibut fillets or other fresh white fish |
| 1/2 cup fresh lemon juice |
| 1 clove garlic, finely minced |
| 1-1/2 cups California raisins |
| 1/4 cup fresh tomato, diced |
| 1/4 cup sliced almonds, toasted |
| 2 teaspoons capers, rinsed and drained |
| 2 tablespoons extra virgin olive oil |
| 2 tablespoons fresh basil leaves, minced |
| 1/2 teaspoon salt |
| 1/8 teaspoon freshly ground black pepper |
| Lemon wedges; for garnish |
| Fresh basil leaves; for garnish |
| PROCEDURE |
| Cut fish into 3/4-inch dice. Place in glass dish and add lemon juice and garlic; toss lightly to coat. Cover and place in refrigerator for 3 to 5 hours or overnight. |
| Drain fish; add raisins, tomato, almonds, capers, olive oil, basil, salt and pepper; mix well. Turn into serving bowl. Garnish with lemon and basil leaves. Serve with toothpicks or spoon for transfer to small cocktail plates. |