No ImageCeviche

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  1. Tina

    I used a mix of ahi tuna and wild caught shelled and deveined shrimp. I also only had jalapeños on hand, so I used that instead. Really good. I served it over arugula and had bought some real bread from a French shop nearby and soaked up the juices with it. And I had a glass of rose wine with it. It was yummy.


  2. Marilyn

    Loved this recipe but wondered if the fish should have been skinned. I think my pieces were larger than the recipe called for.


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  3. Reed

    First rate Ceviche recipe. I enjoy adding additionally, pineapple and cucumber for a little sweetness and crunch. Eat well!


  4. Brian

    My go to dinner on a hot summer night.

  5. graham

    why do the pictures have peppers and red onions and the recipe does not include this

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