Ceviche Acapulco - Carlos O'Brien's

Course : Appetizers
Serves: 6
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Ingredients:

3/4 pound red snapper fillets -- cut in 1 x 1/2 inch pieces
8 ounces small peeled and deveined shrimp
8 ounces scallops
6 medium limes -- juice of
---MARINADE---
3/4 medium white onion -- finely chopped
4 medium serrano peppers -- chopped
2 medium 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 -- fine chopped -- with juice
2 tablespoons worcestershire sauce
2 tablespoons oregano -- dried and crushed
1 teaspoon salt to taste
---GARNISH---
1 bunch cilantro -- chopped
1 medium avocado
 

Preparation / Directions:

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.


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