Salt And Pepper Ceviche

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Rick Bayless


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1 pound sashimi-quality boneless, skinless halibut (or other large-flake or steak-y light-color fish like marlin, snapper or albacore tuna), cut into 1/2-inch pieces or slightly smaller

1 small red onion, thinly sliced

1 teaspoon fresh coarse-ground black pepper

3/4 cup fresh lime juice


1 small ripe avocado, pitted, flesh scooped from the skin and cut into 1/2-inch cubes

2 to 3 tablespoons (lightly packed) cilantro leaves

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