Recipe 4 All: Ceviche Acapulco Recipe

CEVICHE ACAPULCO INGREDIENTS:

Ceviche Acapulco

Instructions:

Yield: 6 Servings

¾	lb	Red snapper fillets; cut in
8	oz	Small peeled and deveined sh
8	oz	Scallops
		Juice of 6 limes
		Marinade:
¾		White onion; finely chopped
4		Serrano peppers; chopped
2		Tomatoes; finely chopped
¾	cups	Pimento-stuffed green olives
		-- finely chopped
¼	cups	Parsley; finely chopped
½	cups	Cilantro; finely chopped
¾	cups	Tomato juice
2	tablespoon	Olive oil
2	tablespoon	Jalapeno pepper strips, fine
2	tablespoon	Worcestershire sauce
2	tablespoon	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 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

Your Ceviche Acapulco is ready. Bon appetit!

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