1/4 Photos of Ceviche from Acapulco
6 hrs 15 mins
Excellent meal for the summer, since there is no cooking involved and it is cool. Any thick, firm white fish can be used. The citrus juice cooks the fish. You can also add shrimp or scallops and substitute for part of the fish. This is adapted from "A Treasury of Great Recipes" by Mary and Vincent Price. Cooking time is the marinating time in the refrigerator. Letting it sit in the vegetable mixture overnight is not included. Posted for ZWT5.
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Units: US | Metric
- 2 lbs red snapper fillets or 2 lbs halibut fillets
- 2 cups lemon juice or 2 cups lime juice, your choice
- 2 cups onions, chopped
- 1/2 cup tomato puree
- 1/2 cup tomato juice
- 1 tablespoon salt
- 16 green olives, chopped
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 2 jalapenos, chopped
- 3 tomatoes, firm, peeled, seeded and chopped
- 2 tablespoons cilantro or 2 tablespoons parsley
- 1Cut the fish into 1 inch cubes. Marinate in 2 cups lemon or lime juice in the refrigerator for 6 hours.
- 2In a bowl, mix 2 cups chopped onion, 1/2 cup tomato puree, 1/2 cup tomato juice, 1 tbsp salt, 16 chopped green olives, 2 tbsp Worcestershire sauce, 1 tsp Tabasco, 2 chopped jalapenos, 3 chopped peeled and seeded tomatoes, and 2 tbsp cilantro or parsley.
- 3After 6 hours, remove the fish from the refrigerator. Pour off 1 cup of the lemon or lime juice and add the above sauce to the fish and remaining juice. Mix well and let stand in the refrigerator overnight.
- 4Garnish with avocado if desired.
Nutritional Facts for Ceviche from Acapulco
Serving Size: 1 (313 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 203.5
- Calories from Fat 27
- Total Fat 3.1 g
- Saturated Fat 0.5 g
- Cholesterol 53.2 mg
- Sodium 1115.9 mg
- Total Carbohydrate 13.0 g
- Dietary Fiber 2.0 g
- Sugars 6.3 g
- Protein 31.3 g