Ceviche Acapulco
Yield
6 servingsPrep
20 minCook
0 minReady
1 daysLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
red snapper fillets
cut up |
|
| 8 | ounces |
shrimp
peeled, deveined |
|
| 8 | ounces |
scallops
|
|
| 1 | x |
lime juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
red snapper fillets
cut up |
|
| 231.2 | ml/g |
shrimp
peeled, deveined |
|
| 231.2 | ml/g |
scallops
|
|
| 1 | x |
lime juice
|
*
|
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, 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.
