Fish and Shellfish Ceviche
Add this fast “cooking” ceviche to your summer menu. Served with a garnish of sweet potatoes and corn, as traditionally prepared in Peru, this version of ceviche comes together quickly. The barely cooked fish is tossed with the lime juice and is served almost right away, rather than marinating and “cooking” in the lime juice for several hours.
"A TASTE OF THE CIA" – RECIPES
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