Ceviche Acapulco Style

* Exported from MasterCook II *

Ceviche Acapulco Style

Recipe By : Mrs. Ronald A. McKenney
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Lbs Firm Fresh Fish
4 Oz Lemon Juice
1 16 Oz. Can Whole Tomatoes With Juice
2 1/2 Tablespoons Olive Oil
1/2 Teaspoon Oregano -- finely ground
1/2 Teaspoon Black Pepper -- freshly ground
1/4 Teaspoon Tabasco Sauce
1/4 Cup Orange Juice
1/4 Cup Catsup
1 Pickeled Jalapeno Pepper -- finely chopped
1/2 Cup Onion -- finely chopped
Salt -- to taste

Place the fish, cut in 1/4" squares, in the lemon juice for 20 minutes,
stirring gently to be sure all fish is well coated. Cut the whole tomatoes
in 1/4" cubes. Remove the fish and rinse with fresh water. Mix the
prepared fish with the remainder of the ingredients. Leace the Ceviche in
the refrigerator for at least 6 hours before serving. Serve chilled.

Serves 8

Source: Mountain Measures--Junior League of Charleston, WV
ed. 1974

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