Ceviche From Acapulco

• 2 lbs red snapper fillets or 2 lbs halibut fillets
• 2 cups lemon juice or 2 cups lime juice, your choice
• 2 cups onions, chopped
• 1/2 cup tomato puree
• 1/2 cup tomato juice
• 1 tablespoon salt
• 16 green olives, chopped
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 2 jalapenos, chopped
• 3 tomatoes, firm, peeled, seeded and chopped
• 2 tablespoons cilantro or 2 tablespoons parsley
• avocado

1. Cut the fish into 1 inch cubes. Marinate in 2 cups lemon or lime juice in the refrigerator for 6 hours.
2. In a bowl, mix 2 cups chopped onion, 1/2 cup tomato puree, 1/2 cup tomato juice, 1 tbsp salt, 16 chopped green olives, 2 tbsp Worcestershire sauce, 1 tsp Tabasco, 2 chopped jalapenos, 3 chopped peeled and seeded tomatoes, and 2 tbsp cilantro or parsley.
3. After 6 hours, remove the fish from the refrigerator. Pour off 1 cup of the lemon or lime juice and add the above sauce to the fish and remaining juice. Mix well and let stand in the refrigerator overnight.
4. Garnish with avocado if desired.

red snapper, lemon juice, onions, tomato puree, tomato juice, salt, green olives, worcestershire sauce, tabasco sauce, jalapenos, tomatoes, cilantro, avocado

Taken from www.food.com/recipe/ceviche-from-acapulco-370089 (may not work)