Ceviche Acapulco Style

Description:
Ceviche refers to seafood preparation that "cooks" the fish using the citric acid from the fresh fruits.

Ingredients:
1 lb. fresh pollock filets or scallops, bite-size pieces
1 medium onion, finely chopped (yield 1/2 cup)
1 cup chopped fresh tomato
2 jalapeno peppers, seeds/stem removed, finely chopped
2 lemons and 2 limes, juiced (yield 3/4 cup) use more if needed
1 tbs salt
1/2 tsp pepper
2 tbs extra virgin olive oil
2 tbs fresh cilantro, finely chopped
1 ripe avocado (optional)

Directions:
Place fish and onions in a non-metallic bowl. Add the citrus juice, salt and pepper and toss well. Cover and refrigerate for three hours. To serve strain fish and onions through a sieve and discard the liquid. Put fish and onions into another non-metallic (slightly chilled) serving dish. Add all remaining ingredients, except the avocado and toss well. Correct seasonings to suit your taste. Slice avocado into 8 to 12 wedges. Serve in a separate bowl as garnish



Recipe Summary:
Yield: 4-6 servings
Prep Time: 1/2 hour
Cook Time: 3 hours
Comments:



Other recipes by College Club:
Tuscan Style Steak With Arugula And Parmesan
Shrimp And Spinach Casserole




Recipe Provided By:
College Club
Boston, MA

Boston Bed and Breakfast Inns