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Ingredientes
- 3/4 lb Red snapper fillets, cut in 1 x 1/2 inch pcs
- 8 ounce Small peeled and deveined sh rimp
- 8 ounce Scallops Juice of 6 limes
- 3/4 x White onion, finely minced
- 4 x Serrano peppers, minced
- 2 x Tomatoes, finely minced
- 3/4 c. Pimento-stuffed green olives finely minced
- 1/4 c. Parsley, finely minced
- 1/2 c. Cilantro, finely minced
- 3/4 c. Tomato juice
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Jalapeno pepper strips, fine ly minced, with juice
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. Oregano, dry and crushed Salt to taste Cilantro, minced Avocado
Direcciones
- Place seafood in glass bowl. Cover with juice. Marinate 4 hrs or possibly 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 c. with ceviche, garnishing with cilantro. Ceviche can be refrigerated for up to 5 days.
- Serves 6
- N. St. Mary's, San Antonio, Tx
- NOTE: Ceviche, or possibly Seviche, comes originally from Polynesia and has undergone changes which make it a Mexican dish.
- Mexicans perfer to use fat fish as mackerel or possibly pompano for ceviche. Limes are preferred, although lemons may be used, since both contain the citric acid which "cooks" the fish. (According to Elisabeth Lambert Ortiz, The Complete Book of Mexican Cooking)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 6 servings | |
| Calories 64 | |
| Calories from Fat 41 | 64% |
| Total Fat 4.71g | 6% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 142mg | 6% |
| Potassium 212mg | 6% |
| Total Carbs 5.42g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.72g | 2% |
| Protein 0.84g | 1% |
