Ceviche #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh red snapper fillet |
| 1 | cup | Lemon juice |
| ¼ | cup | Tomato puree |
| ¼ | cup | Tomato juice |
| ½ | tablespoon | Salt |
| 8 | Manzanillo olives; chopped | |
| 1 | tablespoon | Worcestershire sauce |
| ½ | teaspoon | Tabasco sauce |
| 1 | Fresh Jalapeno pepper; peeled and chopped | |
| 1 | tablespoon | Chopped fresh parsley |
| 1 | Onion; diced | |
Directions
MARINADE
1. Cut the red snapper fillet into small pieces, 1 by 1". Soak in lemon juice for 6 hours. Pour ½ cup lemon juice off the fish.
2. Mix the fish and Marinade together and let sit overnight in refrigerator. Keep cold until served. Serve in individual cocktail glasses, marinade and all. Marinade instructions: Mix all ingredients together.
WINE: Torres Gran Vinasol, reserva Green Label 1977.
PABLO'S E'SPECIAL
QUEEN ANNE HILL, SEATTLE (TIME
DOESN'T INCL. MARINATING)
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .