Ceviche Acapulco
Author: Epicurus.com Kitchens
  • Marinade:
  • 3/4 white onion; finely chopped
  • 4 Serrano peppers; seeded and finely chopped
  • 2 tomatoes; finely chopped
  • 3/4 Cup pimento-stuffed green olives - finely chopped
  • 1/4 Cup parsley; finely chopped
  • 1/2 Cup cilantro; finely chopped
  • 3/4 Cup tomato juice
  • 2 Tablespoons olive oil
  • 2 Tablespoons jalapeno pepper strips, finely chopped, with juice
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoon oregano; dried and crushed
  • salt to taste
  • Garnish:
  • cilantro, chopped
  • 1 avocado, stoned and skinned, then cut into cubes or strips
  • 3/4 pound red snapper fillets; cut in 1 x 1/2 inch pieces
  • 8 ounces small peeled and deveined shrimp
  • 8 ounces scallops
  • juice of 6 limes
  1. Place seafood in glass bowl. Cover with juice. Marinate 4 hours or overnight. Drain. Return seafood to bowl.
  2. Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro. Stir in tomato juice, oil, jalapenos with juice, Worcestershire, oregano and salt.
  3. Pour sauce over fish, mix gently and marinate for 1 day in refrigerator.
  4. Fill serving cups with ceviche, garnishing with cilantro.
  5. Ceviche can be refrigerated for up to 5 days.
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.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/ceviche-acapulco/1192/