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Ceviche

Try it once then make your own modifications. I put more wine in mine and more in me. Serves 2-4 Ingredients 1 lb. either peeled de-veined shrimp, red snapper, tuna, scallops, salmon, halibut etc. 5 to 7 limes juiced 2 tbsp vinegar dash of white wine 1 teaspoon ground cumin 3 tbsp chopped red onion 6 to 10 cherry tomatoes, chopped (optional) 1 small clove garlic minced 1/3 cup extra virgin olive oil or coconut oil 1 handful cilantro (coriander leaf) Method Slice fish into chunks. If using shrimp or scallops, leave whole. Place all ingredients in a bowl and mix. Refrigerate for at least 10 hours. Enjoy! Roy Carver Blue Wolf Charters
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