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Old 06-15-2008
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Default Ceviche

Got this recipe out of a local magazine from Tres Hermanas restaurant in midtown Sacramento, CA. Requires NO COOKING for hot days ( lime juice does the cooking in the fridge) REALLY GOOD on a hot day if you like this kind of mexican food. And it is good for you!

1 pound tilapia or cod filet
1/2 cup lime juice
1/2 medium tomato, chopped
3/4 cup onion, finely chopped
1/2 cup fresh cilantro, chopped
1 jalepeno, finely chopped. (or use a poblano if you are wimpy)
1/2 teaspoon salt or to taste
16 ounce can tomato juice
1 fresh avocado

Cut fillet in 1/3 to 1/2 inch square pieces. Place in a medium-sized bowl. Add lime juice and mix well. Cover and refrigerate 6 hours or overnight until fish becomes opaque. Remove some of the excess lime juice and add the remaining ingredients. Refrigerate at least 30 minutes for all flavors to blend. Garnish with avocado and serve with tostadas or as a salad. Serves 6.
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Old 06-16-2008
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I love Ceviche in the summer.. I also use crab and shrimp...

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