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Peru 2016 - Recipes

Ceviche: Marinated seafood

Serves 4 to 6

2 pounds white fish fillet (preferably sea bass), cut into small pieces
¼ cup fresh lime juice (or more, if needed)
2 onions, thinly sliced
1 Tablespoon olive oil
1 Tablespoon fresh cilantro
1 clove garlic, crushed
1 to 2 chilies, finely chopped
Black pepper
1 teaspoon salt

1. Mix the lime juice with the onion slices, oil, cilantro, garlic, chilies, pepper, and salt in a mixing bowl.
2. Place the fish in a shallow glass or ceramic dish just large enough to hold it in a single layer. Pour the lime-juice mixture over it. The fish must be completely covered with the mixture. Add more lime juice if necessary.
3. Cover tightly with plastic wrap and refrigerate for several hours (or overnight) until the fish is "soft cooked." (Make certain it has marinated long enough.) Serve on lettuce leaves garnished with onion rings, thin strips of pepper, and sweet potatoes and/or corn on the cob.

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Peru 2016 - Recipes

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