Recipe for...Red Snapper Acapulco with Avocado


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Red Snapper Acapulco with Avocado This recipe is rated : 0 Recipe Ingredients 3/4 lb red snapper fillets, cut in 1 x 1/2 inch pieces 8 oz small peeled and deveined shrimp 8 oz scallops Juice of 6 limes Marinade: 3/4 white onion, finely chopped 4 Serrano peppers, chopped 2 tomatoes, finely chopped 3/4 cup Pimento-stuffed green olives, finely chopped 1/4 cup parsley, finely chopped 1/2 cup cilantro, finely chopped 3/4 cup tomato juice 2 tbsp olive oil 2 tbsp Jalepeno pepper strips, finely chopped, with juice 2 tbsp Worcestershire sauce 2 tbsp oregano, dried and crushed Salt to taste Garnish: Cilantro, chopped Avocado Cooking Procedures Place seafood in glass bowl. Cover with juice. Marinate 4 hours or overnight. Drain. Return seafood to bowl. Mix onion, serrano peppers, tomatoes, olives, parsley and cilantro. Stir in tomato juice, oil, jalepenos with juice, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1 day in refrigerator. Fill serving cups with ceviche, garnishing with cilantro. Ceviche can be refrigerated for up to 5 days.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: water and render over a slow fire. Strain through a fine strainer or through two thicknesses of cheesecloth. Measure, and when partially cold, beat into it an equal amount of cottonseed oil and a little salt. Use 1 teaspoonful of salt to eact pint of the fat. Beat until the fat is very white and soft. Chicken fat may also be combined with the rendered mutton fat. 179 SUBSTITUTES CONSERVATION RECIPES FAT FOR COOKING 1 lb. kidney suet or soft beef fat. ]/2 cup cold water. Cottons
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