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

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Karl Graustein

CATEGORY	CUISINE	TAG	YIELD
Seafood	Mexican	Seafood, Appetizers, Mexican	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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