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Ceviche
Ingredients
| * | 1/2 cup fresh lemon juice |
| * | 1/4 cup fresh lime juice |
| * | 1/4 cup fresh orange juice |
| * | 1 clove garlic, minced |
| * | 2 tbls. extra virgin olive oil |
| * | 1 lb. fresh sea bass fillet, skinned, cut into 1/2 inch cubes |
| * | 1/4 cup cilantro, chopped |
| * | 2 plum tomatoes, seeded and chopped |
| * | 1 small red onion, diced |
| * | Salt and pepper |
| * | 1 large avocado, peeled and diced |
Instructions
| 1 | In a glass bowl, combine lemon, lime and orange juices, garlic and olive oil. Add sea bass and toss to coat. Cover with plastic wrap and marinate in the refrigerator 2-4 hours or until the flesh of the fish becomes opaque. |
| 2 | Add cilantro, tomatoes and red onion. Season with salt and pepper. Toss to combine. |
| 3 | Spoon into martini glasses or other decorative stemmed glasses. Top with avocado and serve immediately. |
Notes
- In a ceviche, the fish is "cooked" by the citrus juice's acidity, so it is important to use the freshest, highest quality fish available.