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LOCATION: Recipes >> Mexican >> Ceviche 12

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Panamanian Ceviche

5 lbs. boneless fish fillet (not mackerel)
3 white onions, minced
2 cup lime juice
1 tbsp. olive oil
Salt and pepper to taste
1 yellow pepper or chili pepper, minced
1 green pepper, minced (optional)
2 tomatoes, minced (optional)
2 or 3 drops Tabasco (optional)

Chop the fish in very small pieces, while raw. Flake fish, if
possible. Put in a deep glass dish. DO NOT USE METAL. Add other
ingredients and mix together thoroughly. Use enough lime juice to
cover. The lime juice cooks the fish. Cover and place in
refrigerator. This can be prepared two or three days ahead, but
must be refrigerated at least six hours before serving. May be
served in individual cups, cocktail glasses or party shells; or
may be served in bowl and dipped onto crackers (saltine) and eaten
as a snack.

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