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Jim Coleman Recipes

Chef's Table Chilean Sea Bass Seviche

The Ingredients you will need are:

1 1/2 pounds Chilean Sea Bass cut in half inch cubes
1/2 cup of fresh Lime Juice
1/2 cup of thinly sliced Red Onions
2 tablespoons of finely chopped Garlic
1/2 teaspoon of Jalapeno Pepper that has been seeded and ribs removed and then finely chopped
1 1/4 cup peeled and seeded ripe Tomatoes
Salt to taste
1 teaspoon of ground Cumin
1/2 cup of fresh Cilantro
4 tablespoons of Olive Oil

Place all the ingredients into a mixing bowl and toss together well. Allow to refrigerate for 4 to 6 hours. To serve, place on a small amount of mixed greens and garnish with sliced avocados.



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