*  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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