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Ceviche

recipe rating: 
4
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SERVING SIZE: 16


Ingredients
  • 2 1/8 each Barramuni or Talapia Fillet
  • 2 2/3 fluid ounces Lime Juice
  • 2 fluid ounces Lemon Juice
  • 2 fluid ounces Nectarine Juice
  • 3/4 cup Onion, Finely Diced
  • 1 cup Cucumber, Finely Diced
  • 1/2 cup Poblano Chilies, Roasted & Chopped
  • 2 cups Furmano's Chunky Crushed Tomatoes
  • 1 1/3 tablespoons Minced Garlic
  • 2 fluid ounces Water
  • 1/2 teaspoon Coriander
  • 1 teaspoon Salt
  • 1/3 teaspoon Pepper
  • 1/2 teaspoon Cumin
  • 1 teaspoon Cilantro
Preparation
  1. Place All ingredients in a large bowl. Mix well and cover.
  2. Place in a refrigerator overnight to allow the acids from the fruit juices and tomatoes to cook the fish. Do not eat if fish is still raw in consistancy.

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