Best Ceviche Acapulco Recipes

Ceviche from Acapulco image

Provided by breezermom

Categories Halibut

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs red snapper fillets or 2 lbs halibut fillets
2 cups lemon juice or 2 cups lime juice, your choice
2 cups onions, chopped
1/2 cup tomato puree
1/2 cup tomato juice
1 tablespoon salt
16 green olives, chopped
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
2 jalapenos, chopped
3 tomatoes, firm, peeled, seeded and chopped
2 tablespoons cilantro or 2 tablespoons parsley
avocado

Steps:

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.

Nutrition Facts : Calories 203.5, Fat 3.1, SaturatedFat 0.6, Cholesterol 53.2, Sodium 1116, Carbohydrate 13.1, Fiber 2.1, Sugar 6.3, Protein 31.3

CEVICHE ACAPULCO image

Yield 6-8 servings

Number Of Ingredients 8

Steps:

Cut fish into ½ inch cubes (partially freeze the fish before cutting in order to get nice straight cuts). Cut tomato into ½ inch cubes. Chop bell pepper. In a medium mixing bowl cover fish with lemon juice. Add oil, vinegar, chiles, and oregano to fish and lemon juice and stir. Marinate in refrigerator for a minimum of two hours. Stir in tomato and bell pepper just before serving.