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Fish Appetizer Acapulco-Style

Mexican.Chef's picture
Ingredients
  Canned california green chiles 2 , seeded and chopped
  Minced onion 1⁄2 Cup (8 tbs)
  Tomatoes 2 Large, peeled, seeded, and chopped
  Salt 1 Teaspoon
  Oregano leaves 1⁄4 Teaspoon, crumbled
  Olive oil 1⁄4 Cup (4 tbs)
  Lemon juice/Lime juice, about 6 limes 1 Cup (16 tbs) (About 5 Lemons)
  Avocado slices 4 , canned (For Garnish)
  California green chiles 1 , cut in strips (For Garnish)
  Pimento strips 1 Tablespoon, chopped (For Garnish)
  Fresh coriander 1 Tablespoon (For Garnish, Cilantro)
  Fish fillets/Raw scallops 1 1⁄2 Pound (Mild Flavored, Such As Sole Or Halibut)
Directions

Cut fish in small, thin pieces; if scallops are used, dice or thinly slice them.
Place in a bowl, stir in lemon or lime juice, and refrigerate for 2 hours.
Stir in chiles, onion, tomatoes, salt, oregano, and olive oil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Fish

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