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Seviche

2 lbs. fresh Fillet, Flounder, Snapper or Halibut
2 red onions
1 cup lemon or lime juice
1 cup orange juice
1/4 tsp. Tabasco
1 1/4 tsp. salt
1/8 tsp. dried, ground chili peppers
1 cup peeled, chopped tomatoes


Rinse fish. Cut in 1 inch pieces. Place in glass or pottery dish. Peel and slice onions very thin. Separate into rings. Mix together everything else except the tomatoes. Pour over fish. Mix. Cover and marinate overnight in the refrigerator. During this time, the citric acid in the lemon or lime juice will cook the fish. Fish should be white and opaque. Mix in tomatoes. Marinate 1 hour more. Serve in lettuce cups or on Scallop shells, for appetizer or fish course.


Serves 8 to 10





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