Ceviche From Acapulco Recipes

CEVICHE FROM ACAPULCO

Ceviche from Acapulco image

Excellent meal for the summer, since there is no cooking involved and it is cool. Any thick, firm white fish can be used. The citrus juice cooks the fish. You can also add shrimp or scallops and substitute for part of the fish. This is adapted from "A Treasury of Great Recipes" by Mary and Vincent Price. Cooking time is the marinating time in the refrigerator. Letting it sit in the vegetable mixture overnight is not included. Posted for ZWT5.

Provided by breezermom

Categories Halibut

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs red snapper fillets or 2 lbs halibut fillets
2 cups lemon juice or 2 cups lime juice, your choice
2 cups onions, chopped
1/2 cup tomato puree
1/2 cup tomato juice
1 tablespoon salt
16 green olives, chopped
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
2 jalapenos, chopped
3 tomatoes, firm, peeled, seeded and chopped
2 tablespoons cilantro or 2 tablespoons parsley
avocado

Steps:

Cut the fish into 1 inch cubes. Marinate in 2 cups lemon or lime juice in the refrigerator for 6 hours.
In a bowl, mix 2 cups chopped onion, 1/2 cup tomato puree, 1/2 cup tomato juice, 1 tbsp salt, 16 chopped green olives, 2 tbsp Worcestershire sauce, 1 tsp Tabasco, 2 chopped jalapenos, 3 chopped peeled and seeded tomatoes, and 2 tbsp cilantro or parsley.
After 6 hours, remove the fish from the refrigerator. Pour off 1 cup of the lemon or lime juice and add the above sauce to the fish and remaining juice. Mix well and let stand in the refrigerator overnight.
Garnish with avocado if desired.

Nutrition Facts : Calories 203.5, Fat 3.1, SaturatedFat 0.6, Cholesterol 53.2, Sodium 1116, Carbohydrate 13.1, Fiber 2.1, Sugar 6.3, Protein 31.3

CEVICHE ACAPULCO

Ceviche Acapulco image

70

Categories Mexican Seafood Appetizers Fish Lamb Tomatoes Scallops Snapper

Time 8h

Yield 6

Number Of Ingredients 8

Ingredients

red snapper fillets
shrimp
scallops
lime juice
red snapper fillets
shrimp
scallops
lime juice

Steps:

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.

Nutrition Facts :

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