Ceviche Recipe

Serves 6 to 8 people

Ceviche, or Seviche, comes originally from Polynesia and has undergone changes that make it a Mexican food dish. Mexicans prefer to make Ceviche using mackerel or pompano which are considered fat fish. Limes are preferred foe this recipe, although lemons may be used, since both contain the citric acid that “cooks” the fish and shrimp.

ingredients

3/4 lb Red snapper fillets; cut in pieces 1 x 1/2 inch
8oz small shrimp, peeled and deveined
6oz scallops
6 limes
1/2 cup white onion, chopped fine
4 Serrano peppers; chopped
2 lg.tomatoes; finely chopped
1/2 cup minced green olives-pimento type
1/4 cup parsley finely chopped
3 Tbs olive oil
1/2 cup cilantro finely chopped
2 Tbs jalapeno pepper strips finely chopped
1 Tbs Worcestershire sauce
1/2 cup white onion, chopped fine
2 Tbs crushed dry oregano leaves
3/4 cup tomato juice
salt to taste

directions

1
Place seafood in glass bowl and cover with juice. Marinate 6 hours or overnight. Drain and return seafood mixture to bowl.
2
Marinade
3
Mix onion, tomatoes, olives, parsley, Serrano peppers and cilantro. Stir in tomato juice, oil, jalapeno peppers with juice, Worcestershire, oregano and salt. Pour marinade sauce over fish, mix gently and marinate for 1 day in refrigerator. Serve in cups and garnish with chopped avocado and cilantro. Ceviche can be refrigerated for up to 5 days.