Lisa Ahier’s Ceviche

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Dinner With Julie

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Ingredients

16 oz halibut fillet, finely diced

8 oz spot prawns, finely diced

6 oz scallops, finely diced

3 cup key lime juice

1 cup roma tomatoes, seeded and finely diced

1 cup red and yellow bell peppers, finely diced

1/2 cup chives, finely chopped

4 x serrano chiles, finely diced

2 x avocadoes, finely diced

1/2 cup cilantro, finely minced

3 tsp salt

1/4 cup good quality extra-virgin olive oil

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