No ImageCeviche

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  1. graham

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

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  2. Jules

    Has become a staple but now add coconut milk and fish sauce


  3. Jessica

    I love this recipe! I have made it a dozen times and usually use halibut. I use small cherry tomatoes that I cut in fourths and also add a half of an English cucumber.


  4. Brian G

    I love this recipe. I have never used red snapper as it’s not commonly carried where I shop. I have used tilapia everytime and it turns out great. I make sure to let the ceviche sit in the fridge overnight to make sure the fish is ready to eat. I have lived in Ecuador where real ceviche is made. This recipe is spot on and tastes exactly like the kind I had in Ecuador.


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  5. Frank

    I live in Kansas, no fresh seafood here.
    How well would fresh – catfish, perch, bluegill, bass do in ceviche?

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