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Ceviche

1 c Fresh lime juice
1 1/2 lb Fresh red snapper fillets
1/2 c Fresh lemon juice
2/3 c Fine chopped onion
Shredded lettuce
Lime slices
1 Jalepeno, minced
Sauce:
1/3 c Catsup
1/3 c Chili sauce
Juice of 1 lemon
1 ds Of Tabasco
1/4 ts Horseradish


Combine lime juice, lemon juice onion and pepper in shallow glass dish (do not use metal). Add fish fillets, stirring to coat. Cover and refrigerate for 12 hours. Drain fish and place on bed of lettuce; garnish with lime slices. Serve with crackers and the sauce:


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