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 Chef Luis Aguilar Jr |
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This turns out to be a crowd pleaser everytime I make it.
Very easy to create this Ceviche, for once let your refrigerator do the cooking while your sleeping!
Ingredients
- 3/4 lb Red snapper fillets; cut in pieces
- 1/4 cup Parsley; finely chopped.....1/2 cup Cilantro; finely chopped
- 8 oz Small peeled and deveined shrimp
- 3/4 cup Tomato juice.....2 tbs Olive oil
- 8 oz Scallops.....Juice of 6 limes
- 2 tbs Jalapeño pepper strips, finely chopped
- Marinade:
- 2 tb Worcestershire sauce
- 3/4 White onion; finely chopped
- 2 tb Oregano; dried and crushed
- 4 Serrano peppers; chopped.....Salt to taste
- 2 Tomatoes; finely chopped
- Garnish:
- 3/4 c Pimento-stuffed green olives, chopped; Cilantro, chopped; Avocado
Directions
- Place seafood in glass bowl. Cover with juice mojo).
- Marinate 4 hours or overnight. Drain. Return seafood to bowl.
- Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro. Stir in tomato juice, oil, jalapeños with juice, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1 day in refrigerator.
- Fill either Marguerita or Martini glasses with ceviche, garnishing with cilantro.
- Ceviche can be refrigerated for up to 5 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 6 servings | |
| Calories 159 | |
| Calories from Fat 17 | 11% |
| Total Fat 1.94g | 2% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 296mg | 12% |
| Potassium 692mg | 20% |
| Total Carbs 7.53g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.34g | 2% |
| Protein 26.67g | 43% |
