Source: Houston Junior League Cookbook

Served as a soup or cocktail, Cheviche is very popular in all the ports of Mexico.
Serves: 8-10
Prep Time: 20 minutes
Cook Time: 0 minutes


1 1/2 pounds fish fillets
10-12 fresh limes
3 large or 5 small fresh tomatoes
1/4 cup chopped parsley
2 tablespoons olive oil
Dash Tabasco
1 small onion, finely chopped
1/4 teaspoon ground cloves
1 teaspoon oregano
1 tablespoon salt
Small jar (2 1/2 ounces) pitted green olives, chopped

Cut the fish into 1/4-inch-thick cubes. Place in glass dish and cover with freshly squeezed lime juice. Let stand for at least 6 hours in the refrigerator. (The fish is cooked by acid in lime juice.)

Meanwhile, prepare the sauce by peeling, chopping and mashing tomatoes in large bowl. (Do not use blender.) Add parsley, olive oil, Tabasco, onion, cloves, oregano, salt and olives.

When fish is "cooked," drain in seive and rinse very quickly in cold water. Add fish to sauce and chill for at least 1 hour, preferably longer, in refrigerator. Served as soup or cocktail.