How To make Ceviche Acapulco
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.
How To make Ceviche Acapulco's Videos
Mexican-Style Shrimp Cocktail - How to Make a Mexican-Style Seafood Cocktail
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5-Ingredient Shrimp Ceviche • Tasty
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Ceviche Acapulco
Our childhood trips to Acapulco, always included lots of ceviche for breakfast! As a kid, I preferred it made with red snapper… but es an adult, I much prefer it made with Mackerel.
sea 2 epi 6
Ceviche Acapulco Mise en Place:
1 Whole Spanish Mackerel
(Filet, Boned and Skinned)
1/4 Red Onion finely diced
Fresh Jalapeños or Serranos to taste
1 Large Tomato
Hand Full of Fresh Cilantro
1 Tbsp Fine Olive Oil
Couple Tbsp Ketchup... Salt
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Shrimp Ceviche Acapulco
Quick guide to making an authentic Shrimp Ceviche
If our photographer Andrés invites you to his house and serves you ceviche, this is what you’ll eat, an Acapulco style shrimp ceviche prepared with whole shrimp, lime juice, orange juice, and avocado.
Ceviche is one of the most loved seafood dishes in Mexico and this is one of the infinite delicious variations.
Get the full instructions here:
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Ingredients
2 1/4 lb. small shrimp
1 medium white onion
juice of 6 limes
juice of 4 oranges
4 medium Plum Roma tomatoes
2 tablespoons Mexican oregano
12 sprigs cilantro which will make approximately 1 cup loosely packed chopped cilantro
1 cup catsup
1 avocado
1 lg. package saltine crackers
Octopus & shrimp ceviche / Cheviche de pulpo y camaron