*  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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