Ceviche acapulco

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
\N \N Juice of 6 limes
\N \N Marinade:
¾ \N White onion; finely chopped
4 \N Serrano peppers; chopped
2 \N 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
\N \N Salt to taste
\N \N Garnish:
\N \N Cilantro, chopped
\N \N 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.

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