Ceviche Acapulco
Submitted by honeybee
Ceviche Acapulco with red snapper, shrimp, and scallops cured in lime juice, then tossed with serrano peppers, olives, tomatoes, and cilantro. Bold, bright, and no cooking required.
YIELD
6 servingsPREP
20 minCOOK
0 minREADY
1 daysClose your eyes and you’re on the Acapulco waterfront, sea breeze on your face, cold cerveza in hand, and a cup of this ceviche catching the afternoon light.
Red snapper, shrimp, and scallops get a long bath in fresh lime juice until the citric acid “cooks” the seafood firm and opaque. Then they’re mixed into a vibrant sauce of tomatoes, serrano and jalapeno peppers, olives, cilantro, and a splash of Worcestershire that adds a subtle savoury depth.
The whole thing marinates overnight, letting every piece of seafood soak up that fiery, tangy sauce. By the time you serve it, the flavours are deeply layered and impossibly fresh.
Pro Tips
- Use the freshest seafood you can find. Ceviche has nowhere to hide subpar ingredients.
- Marinate in a glass bowl, never metal. The acid in the lime juice reacts with metal and can give the ceviche an off taste.
- Drain the lime juice completely before adding the sauce so the finished ceviche isn’t too sour
- Serve in chilled cups or glasses with tortilla chips or tostadas on the side for scooping
Ingredients
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.
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