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

Obviously we need to come in line with the truth of Scripture. Sin loves to hide. Addicts love to hide. Sin hates the light. Yet the light of God’s Word exposes our sin. The sword of the Spirit must be allowed to carve away our many layers of self-deception (that plagues all addicts). It beckons us to live in the truth in our desire to forsake Satan, the father of lies, for the God who is truth. It’s being honest with ourselves, admitting we have a problem and confessing that problem as sin to the Lord. Apart from this initial step we have no hope in moving forward.

Randy Smith

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

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”

Remember still that you are both diseased persons, full of infirmities; and therefore expect the fruit of those infirmities in each other; and make not a strange matter of it, as if you had never known of it before. If you had married one that is lame, would you be angry at her for [limping]? Or if you had married one that had a putrid ulcer, would you fall out with her because it stinketh? Did you not know beforehand, that you married a person of such weakness, as would yield you some manner of daily trial and offense? If you could not bear this, you should not have married her; if you resolved that you could bear it then, you are obliged to bear it now. Resolve therefore to bear with one another; as remembering that you took one another as sinful, frail, imperfect, persons, not as angels, or as blameless and perfect .

Richard Baxter