[CH] mex.025 Ceviche Acapulco

Jim Weller (arcticchef@theedge.ca)
Thu, 06 May 2004 22:07:39 -0600 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ceviche Acapulco
 Categories: Fish, Appetizers, Mexican, Shrimp, Scallops
      Yield: 6 servings
 
    3/4 lb Red snapper fillets; cut in
           -1 x 1/2 inch pieces
      8 oz Small peeled and deveined
           shrimp
      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 tb Olive oil
      2 tb Jalapeno pepper strips, fine
           -ly chopped, with juice
      2 tb Worcestershire sauce
      2 tb Oregano; dried and crushed
           Salt to taste
           Garnish:
           Cilantro, chopped
           Avocado
 
  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.

  Carlos O'Brien's, 3011 N. St. Mary's, San Antonio, Tx

  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)

  Posted by Clarence Fontish.
 
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