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Fishermen’s Ceviche


2 pounds cleaned, white-fleshed fillet (such as grouper), cubed into ½-inch pieces

4 cups freshly squeezed lime juice

2 small red onions, diced

¼ cup cilantro, chopped

¼ cup white vinegar

1 large red bell pepper, diced

Salt and black pepper to taste


In a bowl, combine all ingredients and mix to incorporate. Refrigerate for 30 to 45 minutes, until the fish is completely opaque. Adjust seasoning to taste.

From Redux: Ceviche

Print Recipe