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Red Snapper Seviche with Tangerine

1/2 cup freshly-squeezed lime juice
1 tablespoon salt
1/2 cup freshly-squeezed tangerine juice
1 jalapeņo pepper -- finely chopped
3 teaspoons finely-chopped fresh oregano
3 shallots -- thinly sliced

1 1/2 pounds skinless red snapper fillet -- cut 1/4" dice
2 tablespoons extra-virgin olive oil

In a glass or other nonreactive bowl, whisk together all the marinade ingredients. Add the snapper and gently toss. Cover and refrigerate for 1 hour.

When ready to serve, drizzle with olive oil.

This recipe yields 6 servings.

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