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Ceviche, a classic dish from South and Central America, is made with a selection of raw fish and cooked shellfish, prepared with spicy chiles and lemon juice, and garnished with red onions and cilantro. In addition to the seafood called for here, you can also include cooked clams, octopus, or scallops.

Source: Martha Stewart Living, May 1997
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2 tablespoons yuzu juice can be replaced with 4 teaspoons lime juice and 2 teaspoons orange juice.

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