Sicilian Seviche

in

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.