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Ceviche 2
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Total Time:
Difficulty: Easy
Cuisine: Peruvian
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Ceviche 2

Date Added: January 04, 2014

Ingredients:

1 Pound White Fish
1 Onion (9 ounces), peeled
2 Unit Cloves Of Garlic finely chopped
2 Unit Pepper up to 3
1/2 Cup Fresh Lemon Juice to 3/4 cup
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Directions:

1. In a ceramic bowl, place the fish which has been cut into 1/2 inch squares.

2. Dice the onion and finely chop the garlic. Clean the peppers and cut into very small pieces.

3. Cover with fresh lemon juice. Season with salt and pepper.

4. Make sure the lemon juice covers the fish and the vegetables.

5. Refrigerate for at least 8 hours. Serve with crackers as an appetizer before cocktails or as first course on lettuce leaves.

6. To make it easier to slice the fish, freeze it slightly.

7. A glass bowl may be used, but not metal or plastic.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Fish, Sulfites, Garlic, Fructose Malabsorption, Iodine, Onion allergies.
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