Ceviche Acapulco

Ingredients

160 gr snapper fillets
240 gr scallops
6 limes marinade
3/4 onion
4 serrano peppers
2 tomatoes
100 gr pimento-stuffed green olives
7 gr parsley
65 gr cilantro
180 ml tomato juice
30 ml olive oil
32 gr jalapeno pepper
30 ml worcestershire sauce
12 gr oregano

Instructions

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, 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)