Ceviche Acapulco
- Main Ingredient: Lamb and Mutton Scallops Various Fish Snapper Tomatoes
- Course: Appetizers
- Yield:
Ceviche Acapulco ingredients
- 3⁄4 lb Red snapper fillets; cut in 1 x 1/2 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 c Pimento-stuffed green olives
- - finely chopped
- 1⁄4 c parsley, finely chopped
- 1⁄2 c Cilantro; finely chopped
- 3⁄4 c Tomato juice
- 2 T olive oil
- 2 T Jalapeno pepper strips, fine ly chopped, with juice
- 2 T worchestershire sause
- 2 T Oregano; dried and crushed
- Salt to taste
- Garnish:
- Cilantro, chopped
- Avacados
Cooking Ceviche Acapulco
1. Place seafood in glass bowl.
2. Cover with juice.
3. Marinatei 4 hours or overnight.
4. Drain.
5. Return seafood to bowl.
6. Mixi onion, serrano peppers, tomatoes, olives, parsely and cilantro.
7. Stiri 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. Cevichei can be refrigerated for up to 5 days.
11. Serves 6 SOURCE: Carlos O'Brien's, 3011 N. St. Mary's, San Antonio, Tx NOTE: Ceviche, or Sevichei, comes originally from Polynesia and has undergone changes that make it a Mexican dish.
12. Mexicans perfer to use fat fish as mackerel or pompano for ceviche.
13. Limes are preferred, although lemons may be used, since both contain the citric acid that "cooks" the fish.
14. (According to Elisabeth Lambert Ortiz, The Complete Book of Mexican Cooking).
Post new comment