Red Snapper Acapulco With Avocado Recipe
Ingredients:
- 3/4 lb red snapper fillets, cut in 1 x 1/2 inch pieces
- 8 oz small peeled and deveined shrimp
- 8 oz scallops
- Juice of 6 limes
- Marinade:
- 3/4 white onion, finely chopped
- 4 Serrano peppers, chopped
- 2 tomatoes, finely chopped
- 3/4 cup Pimento-stuffed green olives, finely chopped
- 1/4 cup parsley, finely chopped
- 1/2 cup cilantro, finely chopped
- 3/4 cup tomato juice
- 2 tbsp olive oil
- 2 tbsp Jalepeno pepper strips, finely chopped, with juice
- 2 tbsp Worcestershire sauce
- 2 tbsp oregano, dried and crushed
- Salt to taste
- Garnish:
- Cilantro, chopped
- Avocado
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, parsley and cilantro. Stir in tomato juice, oil, jalepenos 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.