Recipe - Ceviche 2

1 pound Fresh red snapper fillet
1 cup Lemon juice

MARINADE
One fourth cup Tomato puree
One fourth cup Tomato juice
One half tablespoon Salt
8 Manzanillo olives; chopped
1 tablespoon Worcestershire sauce
One half teaspoon Tabasco sauce
1 Fresh Jalapeno pepper;
peeled and chopped
1 tablespoon Chopped fresh parsley
1 Onion; minced

1. Cut the red snapper fillet into small pieces, 1 by 1". Soak in lemon
juice for 6 hours. Pour One half cup lemon juice off the fish.

2. Mix the fish and Marinade together and let sit overnight in
refrigerator. Keep cold until served. Serve in individual cocktail glasses,
marinade and all. Marinade instructions: Mix all ingredients together.
WINE: Torres Gran Vinasol, reserva Green Label 1977.

PABLO'S E'SPECIAL

QUEEN ANNE HILL, SEATTLE (TIME

DOESN'T INCL. MARINATING)

From the Micro Cookbook Collection of Mexican Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.