In a large pot, heat the oil and saute the onion and garlic. Add the remaining ingredients and simmer until done, about 35 minutes.
COOKING WITH LIME-SEVICHE
The acid in the lime "juice cooks" the seafood. The ratio should be at least 3/4 cup lime juice to one pound of raw seafood such as scallops or shrimp. Season with salt, pepper, and your favorite spice, serve over salad.
Recipe Courtesy of Curtis Aikens