Ceviche Acapulco
Categories: Fish/sea, Appetizers, Mexican
Yield: 6 servings
3/4 lb Red snapper fillets; cut in pieces
1/4 c Parsley; finely chopped
1/2 c Cilantro; finely chopped
8 oz Small peeled and deveined shrimp
3/4 c Tomato juice
2 tb Olive oil
8 oz Scallops
2 tb Jalapeno pepper strips, finely chopped
Juice of 6 limes
Marinade:
2 tb Worcestershire sauce
3/4 White onion; finely chopped
2 tb Oregano; dried and crushed
4 Serrano peppers; chopped
Salt to taste
2 Tomatoes; finely chopped
Garnish:
3/4 c Pimento-stuffed green olives, chopped; 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. Posted by Clarence Fontish on The Recipe Archive.
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