Ceviche Blanco a Mi Propio Estilo
INGREDIENTS:
3/4 lb Red snapper fillets; cut in
-1 x 1/2 inch pieces
8 oz Small peeled and deveined sh
-rimp
8 oz Scallops
Juice of 6 limes
Marinade:
3/4 White onion; finely chopped
4 Serrano peppers; chopped
2 Tomatoes; finely chopped
3/4 c Pimento-stuffed green olives
-- finely chopped
1/4 c Parsley; finely chopped
1/2 c Cilantro; finely chopped
3/4 c Tomato juice
2 tb Olive oil
2 tb Jalapeno pepper strips, fine
-ly chopped, with juice
2 tb Worcestershire sauce
2 tb Oregano; dried and crushed
Salt to taste
Garnish:
Cilantro, chopped
Avocado
3/4 lb Red snapper fillets; cut in
-1 x 1/2 inch pieces
8 oz Small peeled and deveined sh
-rimp
8 oz Scallops
Juice of 6 limes
Marinade:
3/4 White onion; finely chopped
4 Serrano peppers; chopped
2 Tomatoes; finely chopped
3/4 c Pimento-stuffed green olives
-- finely chopped
1/4 c Parsley; finely chopped
1/2 c Cilantro; finely chopped
3/4 c Tomato juice
2 tb Olive oil
2 tb Jalapeno pepper strips, fine
-ly chopped, with juice
2 tb Worcestershire sauce
2 tb Oregano; dried and crushed
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) Posted by Clarence Fontish.