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Fishermen’s Ceviche

Photo by Garciela Cattarossi

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yields

Serves 4


  • 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
steps

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

  • Recipe from Ozziel Sanchez, Fresh Florida Fisheries, Miami

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