Seviche Acapulco

• 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.

fish, onions, tomatoes, avocados, green olives, olive oil, parsley, lime juice, serrano chiles, ketchup, white wine, jalapeno pepper, capers

Taken from recipeland.com/recipe/v/seviche-acapulco-38505 (may not work)