Ceviche Acapulco Recipe

Recipes To-Go

Ceviche Acapulco Ingredients

3/4 lb red snapper fillets, cut in 1 x 1/2 inch piece
8 oz small peeled and deveined sh rimp
8 oz scallops
1 juice of 6 limes
1 marinade:
3/4 white onion, finely chopped
4 serrano peppers, chopped
2 tomatoes, finely chopped
3/4 cup pimento-stuffed green olives - fine, ly chopped
1/4 cup parsley, finely chopped
1/2 cup cilantro, finely chopped
3/4 cup tomato juice
2 tbsp olive oil
2 tbsp jalapeno pepper strips, fine ly cho, pped, with juice
2 tbsp worcestershire sauce
2 tbsp oregano, dried and crushed
1 salt to taste
1 garnish:
1 cilantro, chopped
1 avocado

A Recipe for
Ceviche Acapulco

He who lives by the sword eats with bloody hands.
Anonymous

The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.
Calvin Trillin

This Ceviche Acapulco recipe is one of many in our Ethnic Category.

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

This Recipe for Ceviche Acapulco is one of thousands in the Recipes-to-go Ethnic Cookbook.

"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die."
'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)

Ceviche Acapulco Recipe
Ethnic Recipes
Free Receipes for you to enjoy!

If you enjoy this Ceviche Acapulco Recipe - you should enjoy the recipe collections you can find on the websites below:

Birdseye Recipes

ITV Recipes

BBC Recipes

Anyhow, the hole in the doughnut is at least digestible.
H.L. Mencken

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”
Pearl Buck (1892-1973) American Nobel Prize winning author.

This is a recipe for Ceviche Acapulco from the recipe cookbook of Recipes-to-go (Ethnic)

After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers.
Emily Luchetti

Ceviche Acapulco recipe - a tasty recipe for you to add to your collection!
A gourmet who thinks of calories is like a tart who looks at her watch.
James Beard

If you like this Ceviche Acapulco recipe please let us know.

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

I will not eat oysters. I want my food dead - not sick, not wounded - dead.
Woody Allen

If you find any errors in this Ceviche Acapulco recipe please inform us and we will amend the Ceviche Acapulco recipe immediately

Never eat more than you can lift.
Miss Piggy

Ceviche Acapulco

Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
Jim Rohn

Ceviche Acapulco 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, 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. Ceviche
can be refrigerated for up to 5 days. Serves 6 SOURCE: 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 perfer 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.

Serves: 6

Ceviche Acapulco Recipe brought to you by Recipes To-Go

Ceviche Acapulco Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

Home >> Ethnic