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Ceviche

Ceviche

Ingredients

  • 12 ounces very fresh (sushi-grade) white-fleshed ocean fish, such as grouper, wahoo, sea bass,┬áred snapper, scallops and shrimp
  • 1/2 cup fresh lime juice
  • 2 tablespoons fresh orange juice
  • 1 1/2 tablespoons finely diced pepper (your choice of heat: serrano, jalapeno or Anaheim)
  • 2 tablespoons finely diced
  • 2 tablespoons finely diced
  • 1 1/2 tablespoons minced red onion
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon good quality
  • 1/2 teaspoon kosher sea salt
  • Lime wedges, for serving
  • Avocado slices, for serving

    Ceviche

    Ceviche

Directions

Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally.

Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with avocado slices and lime wedges

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