Ceiba Seviche 4.000
Jan 5, 2005

Instead of herbs and mushrooms, the home cook could use minced chili peppers and red onion. Serve with baked tortilla chips.

Servings: 4 .
  • 1 pound fresh grouper fillet (may substitute red snapper)
  • 1/2 small white onion, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1/2 cup fresh lime juice
  • 1/2 cup champagne vinegar
  • 1 teaspoon finely chopped fresh oregano
  • 1 teaspoon finely chopped fresh marjoram
  • 1 teaspoon finely chopped fresh italian (flat-leaf) parsley
  • 6 button mushrooms, thinly sliced
  • 10 green olives, pitted and thinly sliced
  • 1/4 cup olive oil
  • Salt


Cut the fish into medium dice. Place in a nonreactive (not aluminum, copper or cast-iron) container.

In a blender, puree the chopped onion, garlic, lime juice and vinegar. Pour over the fish and toss to coat. Refrigerate for 8 to 10 hours.

Drain off half of the liquid. Gently fold in the fresh herbs, mushrooms, olives and oil. Season to taste with salt. Serve immediately.

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Recipe Source

Recipe from chef Jeff Tunks of Ceiba.

Tested by Renee Schettler.

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