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Seviche
1 lb turbot fish, in fillets.
1 onion, chopped.
2 tomatoes, chopped.
1 avocado, chopped.
1 cup small green olives
6 Tbsp olive oil
2 Tbsp chopped parsley
1 cup lime juice
1 serrano chile, chopped.
1 Tbsp ketchup
1 Tbsp white wine
2 jalapeno chilies, chopped.
2 oz capers
Cut the fish fillets into 1-inch cubes. Marinate it for at least 6 hours preferably overnight) in ½ cup of lime juice. Rinse the fish in a colander and let it dry for 5 minutes. Put it in a large bowl along with the rest of the lime juice. Put in the rest of the ingredients. Add salt, pepper and oregano to taste. Mix. Serve with salted crackers
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot.
~Samuel Butler
The first ring donuts were produced in 1847
by a 15 year old baker's apprentice, Hanson Gregory, who knocked the soggy center out of a fried doughnut
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