Seviche Acapulco Recipe

Name: Seviche Acapulco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound turbot fish, in fillets; 1 each onions chopped; 2 each tomatoes chopped; 1 each avocados chopped; 1 cup green olives; 6 tablespoons olive oil; 2 tablespoons parsley leaves chopped; 1 cup lime juice; 1 each serrano chiles chopped; 1 tablespoon ketchup; 1 tablespoon white wine; 2 each jalapeno pepper chopped; 2 ounces capers

Servings: persons

1 pound turbot fish, in fillets
1 each onions chopped
2 each tomatoes chopped
1 each avocados chopped
1 cup green olives
6 tablespoons olive oil
2 tablespoons parsley leaves chopped
1 cup lime juice
1 each serrano chiles chopped
1 tablespoon ketchup
1 tablespoon white wine
2 each jalapeno pepper chopped
2 ounces capers

1
Cut the fish fillets into about 1-inch cubes.
2
Marinate it for at least 6 hours (preferably overnight) in about 1/2 cup of lime juice.
3
Rinse the fish in a colander and let it dry for 5 minutes.
4
Put it in a large bowl along with the rest of the lime juice.
5
Put in the rest of the ingredients.
6
Add salt, pepper and oregano to taste.
7
Mix.
8
Serve with salted crackers.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound turbot fish, in fillets, 1 each onions chopped, 2 each tomatoes chopped, 1 each avocados chopped, and more.

Yes, Seviche Acapulco falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seviche Acapulco

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