Ceviche Acapulco

Course : Seafoods
Serves: 6
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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
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
1 tablespoons 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, parsley 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. NOTE: Ceviche, or Seviche, comes originally from Polynesia and has undergone changes that make it a Mexican dish. Mexicans prefer 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)

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