Seviche of Whitefish with Saskatoon Vinagrette

[moltogordo]

I'm a bit of an amateur chef, and this is a recipe I've been fiddling with for inclusion in a little cookbook I hope on publishing. Hope you try it. Let me know what you think.

FOR THE SEVICHE:
Whitefish fillets, cut into bitesize strips
juice of 3 lemons and 3 limes
one habanero or 2 red chillie peppers, chopped
salt

Put fish in non reactive bowl, and salt lightly, using about 1 tsp. salt for 1 pound fillet. Mix juice and peppers, and let stand for a couple of hours. Strain juice and pour over fillets, and leave covered in the fridge for one day.

FOR THE VINAGRETTE
1 cup Saskatoons (or blueberries)
1/4 cup lemon juice
1 tbsp. Raspberry vinegar
salt and pepper
1/4 cup chopped onions
marinated peppers from the above seviche recipe
3/4 cup extra virgin olive oil

Mix and blend all ingredients except the oil in a blender. Once liquified, keep blender running and gradually pour in the oil as if you were making mayonaisse, until the vinaigrette is emulsified.

SERVING:
Put eight or nine fillet pieces on top of a bed of chopped lettuce, on a small serving plate. Garnish with sliced radishes and raw purple onion rings. Drizzle the vinaigrette over top.

Delicious with a Rusty Nail and a good football game.