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Southwestern Ceviche

1/2 lb. firm, White Fish, such as red Snapper
1/2 tsp. grated lime peel
1/4 cup lime juice
2 Tbsp. green chiles, diced
2 tsp. olive oil
1/4 tsp. minced garlic
1/4 tsp. ground cumin
1/4 tsp. salt
Hot pepper sauce to taste
1 avocado, diced
1 medium tomato, seeded & diced
1/4 cup blanched slivered almonds, toasted
2 Tbsp. green onions, thinly sliced
2 Tbsp. cilantro, chopped
1 red cabbage cup
2 head Belgian endive, leaves separated


Cut fish into 1/2 inch chunks. Stir together lime peel, lime juice, diced green chilies, olive oil, garlic, cumin, salt and hot pepper sauce. Stir in fish chunks; cover and marinate.


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