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Ceviche

Juice of 1 orange
Juice of 1 lemon
Juice of 4 limes
1 red onion, thinly sliced
2 mild, dried chilies, crushed
1/2 tsp. salt
2 medium Fillets, red Snapper


Combine juices. Blanch onions in boiling water for 1 minute. Drain, refresh immediately under cold water and add to juices. Add chilies and salt.


Cut the fish into bite size pieces. Place in a shallow glass dish, cover with juice and onion mixture. Allow to stand in refrigerator 4 to 6 hours. The fish is "cooked" and ready to serve when the flesh becomes opaque. Garnish with olives and sprigs of parsley or cilantro.



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