astray recipes: Ceviche acapulco

Categories: Fish; Appetizer; Tex/mexican
Yield: 6 servings

Measure	Ingredient
¾ pounds	Red snapper fillets; cut in 1 x 1/2 inch pieces
8 ounces	Small peeled and deveined sh rimp
8 ounces	Scallops
	Juice of 6 limes
	Marinade:
¾	White onion; finely chopped
4	Serrano peppers; chopped
2	Tomatoes; finely chopped
¾ cup	Pimento-stuffed green olives finely chopped
¼ cup	Parsley; finely chopped
½ cup	Cilantro; finely chopped
¾ cup	Tomato juice
2 tablespoons	Olive oil
2 tablespoons	Jalapeno pepper strips, fine ly chopped, with juice
2 tablespoons	Worcestershire sauce
2 tablespoons	Oregano; dried and crushed
	Salt to taste
	Garnish:
	Cilantro, chopped
	Avocado

Place seafood in glass bowl. Cover with juice. Marinate 4 hours or overnight. Drain. Return seafood to bowl.

Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro. Stir in tomato juice, oil, jalapenos with juice, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1 day in refrigerator.

Fill serving cups with ceviche, garnishing with cilantro. Ceviche can be refrigerated for up to 5 days. Serves 6 SOURCE: Carlos O'Brien's, 3011 N. St. Mary's, San Antonio, Tx NOTE: Ceviche, or Seviche, comes originally from Polynesia and has undergone changes that make it a Mexican dish. Mexicans perfer to use fat fish as mackerel or pompano for ceviche. Limes are preferred, although lemons may be used, since both contain the citric acid that "cooks" the fish. (According to Elisabeth Lambert Ortiz, The Complete Book of Mexican Cooking) Posted by Clarence Fontish.

ceviche acapulco