Acapulco-Style
Ceviche
For the fish:
2 lbs. red snapper fillets, chopped into small chunks
8 large lemons, juiced
Salt to taste
For the vinaigrette:
1 medium white onion, finely chopped
2 Serrano chilies, finely chopped
1 1/2 large tomatoes, finely chopped
3/4 cup green olives (stuffed with pimento), finely chopped
1/8 cup parsley, finely chopped
1/4 cup cilantro, finely chopped
2 1/2 cup ketchup
1 can V-8 juice, approx. 12-oz. size
1 cup olive oil
1/2 can jalapeno chilies, finely chopped (approx. 4-oz. size)
1/8 cup Worcestershire sauce
1/2 tsp. chopped oregano
Salt to taste
In a large glass dish, place the fish and cover it with the lemon juice
and salt. Marinate for 15 minutes; remove half of the liquid. Combine the
ingredients for the vinaigrette, add to the fish and cover. Marinate for
three hours in the refrigerator. Serve in individual goblets and top with
chopped cilantro.
Serves 16
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