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Island Ceviche With Pickled Onions Recipe

Nutrition per serving    (USDA % daily values)
CAL
487
FAT
27%
CHOL
19%
SOD
51%

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Ingredients for 4 servings

1/2 cup chopped cilantro

1 cup finely diced Vidalia onion

1 tablespoon Mexican-style hot sauce

1 small jalapeno, seeded and diced

1 medium solo papaya, halved and seeded

1/2 pound pompano fillets, or other firm white fish fillet

2 ounces tomato juice

2 plum tomatoes, seeded and diced

2 medium red onions, thinly sliced

vegetable oil, for coating

1/2 cup sugar

Pink pickled onions, recipe follows

2 serrano chiles, seeded

3 ounces fresh lime juice, about 3 limes

8 ounces champagne vinegar

1 tablespoon white wine worcestershire sauce

1/2 pound bay scallops

4 serrano peppers, seeded and diced

Kosher salt and pepper

1/2 tablespoon capers

tortilla chips, as accompaniment

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