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Ceviche Acapulco
Makes 6 servings Ingredients: 3/4 pound white fish fillets, cut in 1 x 1/2 inch pieces 8 ounces small peeled and deveined shrimp 8 ounces bay scallops juice of 6 limes Marinade: 3/4 white onion, finely chopped 4 serrano peppers, seeded and chopped 2 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 V-8 juice 2 tablespoons olive oil 2 tablespoons jalapeño pepper strips, finely chopped 2 tablespoons Worcestershire sauce 2 tablespoons oregano, dried and crushed salt to taste Garnish: cilantro, chopped avocado, diced Preparation: Place seafood in glass bowl. Cover with lime juice. Marinate 1 hour. Drain. Return seafood to bowl. Mix onion, serrano peppers, tomatoes, olives, parsley and cilantro. Stir in V-8 juice, oil, jalapeños, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1/2 hour in refrigerator. Fill serving cups with ceviche, garnishing with cilantro and diced avocado. 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. |
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