Ceviche #2

Yield: 4 Servings

Measure Ingredient
1 pounds Fresh red snapper fillet
1 cup Lemon juice
¼ cup Tomato puree
¼ cup Tomato juice
½ tablespoon Salt
8 Manzanillo olives; chopped
1 tablespoon Worcestershire sauce
½ teaspoon Tabasco sauce
1 Fresh Jalapeno pepper; peeled and chopped
1 tablespoon Chopped fresh parsley
1 Onion; diced

MARINADE

1. Cut the red snapper fillet into small pieces, 1 by 1". Soak in lemon juice for 6 hours. Pour ½ cup lemon juice off the fish.

2. Mix the fish and Marinade together and let sit overnight in refrigerator. Keep cold until served. Serve in individual cocktail glasses, marinade and all. Marinade instructions: Mix all ingredients together.

WINE: Torres Gran Vinasol, reserva Green Label 1977.

PABLO'S E'SPECIAL

QUEEN ANNE HILL, SEATTLE (TIME

DOESN'T INCL. MARINATING)

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

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