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“No visit to Peru is complete without ceviche, but you can experience it close to home. Because ceviche is 'cooked' by acidity and not with heat, be sure to use very fresh seafood. This recipe is from a chef friend.”
READY IN:
8hrs 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the scallops, flounder, shrimp, tomato, cucumber, herbs, garlic, peppers, oil, spices, sugar, and hot sauce in a large mixing bowl.
  2. Add enough lime juice to cover the seafood. Season with salt as needed.
  3. Refrigerate and marinate until the fish is opaque, about 8 hours.
  4. Arrange attractively on an appetizer plate or in a martini glass, and garnish with the crusty bread.

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