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 Cuisines > Mexican cuisine > Search results
Ceviche acapulqueno (ceviche acapulco-style)
For the fish:
2 lbs red snapper fillets, chopped into small chunks
The juice of 8 large lemons
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 C green olives (stuffed with pimento), finely chopped
1/8 C parsley, finely chopped
1/4 C cilantro, finely chopped
2 1/2 C ketchup
1 can V-8 juice, approx. 12-oz size
1 C olive oil
1/2 can jalapeno chilies, finely chopped (approx. 4-oz size)
1/8 C 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. Optional garnish: place a small skewer of olives, avocado and pickled carrots next to each goblet.  
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