Cebiche de Acapulco

Recipes of Fish and Seafoods

Ingredients for Cebiche de Acapulco

• 1 3/4 lbs. firm white fish (red snapper, halibut)
• 1 lb. scallops
• 2 cups fresh lime juice
• 2 cups tomatoes, peeled, chopped
• 1 cup sliced scallions
• 1/3 cup green chilies, chopped
• 16 pitted green olives, sliced
• 1/2 cup olive oil
• 1/4 cup dry white wine
• 2 tablespoons white vinegar
• 2 tablespoons chili sauce
• 1 teaspoon crumbled oregano
• 3 tablespoons minced parsley
• - Salt and pepper
• - Shredded lettuce
• 2 avocados thinly sliced

Preparation of Cebiche de Acapulco

1. Cut fish and scallop into small cubes. Place in a bowl, and marinate fish in lime juice a minimum 6 hours or overnight.

2. In a bowl combine all remaining ingredients, except lettuce and avocado; mix thoroughly.

3. Drain fish well; add to the sauce and toss well. Chill at least 4 hours before serving. Serve on top of shredded lettuce with avocado slices.