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Associate.com - Share Your Recipe!

Recipe Name: Ceviche #2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Pound(s) Fresh red snapper fillet
1 Cup(s) Lemon Juice
1/4 Cup(s) Tomato puree
1/4 Cup(s) tomato juice
1/2 Tablespoon(s) Salt
8 Manzanillo olives, chopped
1 Tablespoon(s) Worcestershire sauce
1/2 Teaspoon(s) Tabasco sauce
1 Fresh jalapeno pepper
peeled and chopped
1 Tablespoon(s) Chopped fresh parsley
1 Onion, diced
Directions:
Cut the red snapper fillet into small pieces, 1 by 1". Soak in lemon
juice for 6 hours. Pour 1/2 cup lemon juice off the fish. 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.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 36
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 942.9mg
Potassium: 219.3mg
Carbohydrates: 9.4g
Fiber: 1g
Sugar: 4.3g
Protein: <1g


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