Ceviche Acapulco Recipe

Step 1

Place seafood in glass bowl. Cover with juice. Marinate 4 hours or overnight. Drain. Return seafood to bowl.

Step 2

Mix onion, serrano peppers, tomatoes, olives, parsley and cilantro. Stir in tomato juice, oil, jalepenos with juice, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1 day in refrigerator.

Step 3

Fill serving cups with ceviche, garnishing with cilantro. Ceviche can be refrigerated for up to 5 days. Serves 6

SOURCE: Carlos O''Brien''s, San Antonio, Tx

NOTE: Ceviche, or Seviche, comes originally from Polynesia and has undergone changes that make it a Mexican dish. Mexicans prefer 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)

Things You'll Need

  • 3/4lb Red snapper fillets; cut in 1 x 1/2 inch pieces
  • 8oz Small peeled and deveined shrimp
  • 8oz Scallops
  • Juice of 6 limes
  • Marinade:
  • 3/4 White onion; finely chopped
  • 4 Serrano peppers; chopped
  • 2 Tomatoes; finely chopped
  • 3/4c Pimento-stuffed green olives, finely chopped
  • 1/4c Parsley; finely chopped
  • 1/2c Cilantro; finely chopped
  • 3/4c Tomato juice
  • 2tb Olive oil
  • 2tb Jalepeno pepper strips, finely chopped, with juice
  • 2tb Worcestershire sauce
  • 2tb Oregano; dried and crushed
  • Salt to taste
  • Garnish:
  • Cilantro, chopped
  • Avocado

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