duckie ®

Ceviche Acapulco

Makes 6 servings

Ingredients:

3/4 pound white fish fillets, cut in 1 x 1/2 inch pieces
8 ounces small peeled and deveined shrimp
8 ounces bay scallops
juice of 6 limes

Marinade:

3/4 white onion, finely chopped
4 serrano peppers, seeded and chopped
2 tomatoes, finely chopped
3/4 cup pimento stuffed green olives, finely chopped
1/4 cup parsley, finely chopped
1/2 cup cilantro, finely chopped
3/4 cup V-8 juice
2 tablespoons olive oil
2 tablespoons jalapeño pepper strips, finely chopped
2 tablespoons Worcestershire sauce
2 tablespoons oregano, dried and crushed
salt to taste

Garnish:

cilantro, chopped
avocado, diced

Preparation:

Place seafood in glass bowl. Cover with lime juice. Marinate 1 hour.
Drain. Return seafood to bowl.

Mix onion, serrano peppers, tomatoes, olives, parsley and cilantro.
Stir in V-8 juice, oil, jalapeños, Worcestershire, oregano and salt.
Pour sauce over fish, mix gently and marinate for 1/2 hour in
refrigerator.

Fill serving cups with ceviche, garnishing with cilantro and diced
avocado.

Note: Ceviche, or Seviche, comes originally from Polynesia and has
undergone changes that make it a Mexican dish. Mexicans prefer to use
fat fish as mackerel or pompano for ceviche. Limes are preferred,
although lemons may be used, since both contain the citric acid that
"cooks" the fish.

duckie ®

Ceviche Acapulco

Makes 6 servings

Ingredients:

3/4 pound white fish fillets, cut in 1 x 1/2 inch pieces
8 ounces small peeled and deveined shrimp
8 ounces bay scallops
juice of 6 limes

Marinade:

3/4 white onion, finely chopped
4 serrano peppers, seeded and chopped
2 tomatoes, finely chopped
3/4 cup pimento stuffed green olives, finely chopped
1/4 cup parsley, finely chopped
1/2 cup cilantro, finely chopped
3/4 cup V-8 juice
2 tablespoons olive oil
2 tablespoons jalapeño pepper strips, finely chopped
2 tablespoons Worcestershire sauce
2 tablespoons oregano, dried and crushed
salt to taste

Garnish:

cilantro, chopped
avocado, diced

Preparation:

Place seafood in glass bowl. Cover with lime juice. Marinate 1 hour.
Drain. Return seafood to bowl.

Mix onion, serrano peppers, tomatoes, olives, parsley and cilantro.
Stir in V-8 juice, oil, jalapeños, Worcestershire, oregano and salt.
Pour sauce over fish, mix gently and marinate for 1/2 hour in
refrigerator.

Fill serving cups with ceviche, garnishing with cilantro and diced
avocado.

Note: Ceviche, or Seviche, comes originally from Polynesia and has
undergone changes that make it a Mexican dish. Mexicans prefer to use
fat fish as mackerel or pompano for ceviche. Limes are preferred,
although lemons may be used, since both contain the citric acid that
"cooks" the fish.

andrew layton

Is this Ducky's private indulgence or is here a point in reading this site ?

Fritz

duckie ®

And do tell us ( yeah the lurkers too) why you posted this? Was it:

A) to make a point?
B) to pretend to flame?
C) to start crap instead of posting a recipe, tip, or hint?

graphic queen

There are a lot of us that read this site. If you don't like it then
leave and don't let the door hit you in your ass. GQ

justme

I appreciate Ducky's efforts and all the recipes. In fact I make it a
point to try out most of her recipes at one time or another.

It takes a fair amount of work to do what she does, and I salute her
for it.

And one other thing - if you're not interested, then by all means
leave and start your own group. Bye bye.

ghost bear

We don't care if it is her private indulgence. A lot of us really
appreciate her postings and her fast response to any of our requests. Bye
bye.

D. Ghost Bear

tcm

You go, Duckie. Your recipes are very appreciated here.

duckie ®

No worries One of those drive by fruiters again

duckie ®

ROTF!!!!