Ceviche, or Seviche, comes originally from Polynesia and has undergone changes that make it a Mexican food dish. Mexicans prefer to make Ceviche using mackerel or pompano which are considered fat fish. Limes are preferred foe this recipe, although lemons may be used, since both contain the citric acid that "cooks" the fish and shrimp.

Ceviche

Ingredients

• 3/4 lb Red snapper fillets; cut in pieces 1 x 1/2 inch


• 8oz small shrimp, peeled and de-veined


• 6oz scallops


• 6 limes


Ceviche Marinade
• 1/2 cup white onion, chopped fine


• 4 serrano peppers; chopped


• 2 lg.tomatoes; finely chopped


• 1/2 cup minced green olives-pimento type


• 1/4 cup parsley finely chopped


• 3 tbl. olive oil


• 1/2 cup cilantro finely chopped


• 2 tbl jalapeno pepper strips finely chopped


• 1 tbl Worcestershire sauce


• 1/2 cup white onion, chopped fine


• 2 tbl crushed dry oregano leaves


• 3/4 cup tomato juice


• salt to taste

To prepare Red Snapper and Shrimp:

Place seafood in glass bowl and cover with juice. Marinate 6 hours or overnight. Drain and return seafood mixture to bowl.

Marinade

Mix onion, tomatoes, olives, parsley, serrano peppers and cilantro. Stir in tomato juice, oil, jalapeno peppers with juice, Worcestershire, oregano and salt. Pour marinade sauce over fish, mix gently and marinate for 1 day in refrigerator. Serve in cups and garnish with chopped avocado and cilantro. Ceviche can be refrigerated for up to 5 days. Serves 6

Serve this authentic Mexican dish with home made Flour Tortillas