Ceviche from Acapulco
photo by rpgaymer
- Ready In:
- 6hrs 15mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 907.18 g red snapper fillets or 907.18 g halibut fillets
- 473.18 ml lemon juice or 473.18 ml lime juice, your choice
- 473.18 ml onions, chopped
- 118.29 ml tomato puree
- 118.29 ml tomato juice
- 14.79 ml salt
- 16 green olives, chopped
- 29.58 ml Worcestershire sauce
- 4.92 ml Tabasco sauce
- 2 jalapenos, chopped
- 3 tomatoes, firm, peeled, seeded and chopped
- 29.58 ml cilantro or 29.58 ml parsley
- avocado
directions
- Cut the fish into 1 inch cubes. Marinate in 2 cups lemon or lime juice in the refrigerator for 6 hours.
- In 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.
- After 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.
- Garnish with avocado if desired.
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Reviews
-
Yum! DH and I both love ceviche, and this one didn't disappoint! I used halibut for the fish, lime juice, and Valentina hot sauce (quite a few dashes of it, to be exact -- DH likes his ceviche spicy). I didn't have any canned tomato puree, so I replaced that with an equal amout of El Pato spicy tomato sauce (the yellow can type). I also used Clamato for the tomato juice because I had an open bottle in the fridge left over from another recipe. Loved the chopped olives in this, too. We enjoyed this with lots of saltines. Thanks for posting! Made by a fellow Honey for ZWT8
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Loved this. I was going to buy halibut to use in this, but the store had a fresh seafood mix that I decided to go with instead. I served the ceviche as small appetizers, so we got around 8 servings out of the recipe. I also topped it with a bit of pico de gallo. It was overall a very impressive addition to my Cinco de Mayo feast! [Made & Reviewed for PRMR]
RECIPE SUBMITTED BY
breezermom
United States