Seviche

Ingredients

• 2 large Spanish onions , sliced
• 1 large ripe tomato
• 0.75 cups fresh lemon juice
• 0.5 cups olive oil
• 4 , 8 ounce
• 1 large ripe tomato , diced
• 3 greens onions , chopped
• 0.38 cups ketchup
• 0.5 teaspoons soy sauce
• 2 tablespoons chopped fresh parsley
• 0.5 teaspoons garlic salt
• 0.5 teaspoons granulated sugar
• salt to taste

Instructions

1. 1

   Add sliced onions to a saucepan over medium heat and add just enough water to cover. Bring to a simmer and cook just enough to soften. Remove from heat and drain. Rinse with cold water and drain.

2. 2

   Score tomato with an X, skin deep, on the top and bottom. Place in the same saucepan used for the onions and add enough water to cover. Bring to a simmer and cook until soft and the skin starts to peel, about 5 minutes. Remove tomato and rinse under cold water until cool enough to hold in your hand. Using your fingers or the blade of a knife, gently peel off the skin. Place peeled tomato in a blender and purée.

3. 3

   Combine onions, lemon juice, and olive oil in a large glass dish or bowl. Stir in oysters, puréed tomato, diced tomato, green onions, ketchup, and soy sauce. Season with parsley, garlic salt, sugar, and salt to taste.

4. 4

   Marinate in the refrigerator for at least 30 minutes if using canned oysters. Increase marinating time to at least 2 hours in the refrigerator if using raw shrimp, scallops, or fish, until they are opaque in the middle.