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12 ounces white-fleshed ocean fish, such as grouper, wahoo, sea bass, red snapper, or mahi

1/3 cup fresh lime juice

1 1/2 tablespoons minced red onion

1 teaspoon minced garlic

2 tablespoons chopped fresh cilantro leaves

1 tablespoon good quality extra-virgin olive oil

1/2 teaspoon kosher salt

Tortilla Chips



Cut the fish into 1/4-1/2 inch dice. Place in a vacuum bag with the lime juice, seal and refrigerate for 1 to 2 hours, moving meat in bag around occasionally.


In a mixing bowl add the fish, cilantro, red onions, garlic, olive oil, and salt. Fold gently to mix. Serve ceviche in a martini glass (to impress the wife) with chips and a nice pinot noir.


diced avacado can be added for those who like it.

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Pinot Noir is the bomb on a hot day, with a good appetizer.

Now I need to go fishing, so I have some fresh fish to make this with.

This looks tasty!

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I ended up at the golf corse for a snack while my better half went to the county fair.

She is a judge for 4-H this year.

Tuesday is appetizer special day at the corse.

I ate an excellent calimari / shrimp ceviche for $10

No Pinot available, so I had a Rainer beer.

Or two.

I look forward to trying your recipe.

Thanks lee

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