Recipe 4 All: Ceviche Acapulco Recipe — Every recipe in the World on this site.

Recipe 4 All: Ceviche Acapulco Recipe

Ceviche Acapulco

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

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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