Ceviche acapulco Recipe

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Ceviche acapulco

Artist:	_	Yield:	6
Categories:	Appetizers, Fish, Mexican, North American, Seafood, South American	Rating:	0
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Ingredients:

3/4	lbs	Red snapper fillets, cut in
		-1 x ?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	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	tbsp	Olive oil
2	tbsp	Jalapeno pepper strips, fine
		-ly chopped, with juice
2	tbsp	Worcestershire sauce
2	tbsp	Oregano, dried and crushed
		Salt to taste
		Garnish:
		Cilantro, chopped
		Avocado

Procedures:

1	Place seafood in glass bowl.
2	Cover with juice.
3	Marinate 4 hours or overnight.
4	Drain.
5	Return seafood to bowl.
6	Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro.
7	Stir in tomato juice, oil, jalapenos with juice, worcestershire, oregano and salt.
8	Pour sauce over fish, mix gently and marinate for 1 day in refrigerator.
9	Fill serving cups with ceviche, garnishing with cilantro.
10	Ceviche can be refrigerated for up to 5 days.
11	Serves 6