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Ceviche Acapulco

Ingredients

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

by Luis Aguilar Jr
Time: 20 minutes prep, 8 hours cook
Servings: 6
 

Directions

  1. Place seafood in glass bowl. Cover with juice mojo).
  2. Marinate 4 hours or overnight. Drain. Return seafood to bowl.
  3. Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro. Stir in tomato juice, oil, jalapeños with juice, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1 day in refrigerator.
  4. Fill either Marguerita or Martini glasses with ceviche, garnishing with cilantro.
  5. Ceviche can be refrigerated for up to 5 days.
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Summary

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1 vote | 4828 views
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Appetizer

This turns out to be a crowd pleaser everytime I make it.
Very easy to create this Ceviche, for once let your refrigerator do the cooking while your sleeping!