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Jalapeno, ginger, and lime enliven this "cooked" seafood dish; cool mint, cilantro, cucumber, and avocado round it out.

Martha Stewart Living, February 1999

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Servings:
6
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Ingredients

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Directions

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  • In a nonreactive bowl, combine juice, jalapeno, ginger, and oil. Add fish, and toss. Cover with plastic. Chill until flesh is opaque, 1 hour or overnight, stirring occasionally.

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  • Add remaining ingredients. Season with salt and pepper. Toss, and serve.

Cook's Notes

A classic Latin American appetizer, ceviche consists of fish marinated in fresh citrus juice; the ascorbic acid in the juice "cooks" the fish.

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