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Peruvian Fish Ceviche Recipe

3 faves
Nutrition per serving    (USDA % daily values)
CAL
361
FAT
36%
CHOL
57%
SOD
13%

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Ingredients for 4 servings

1/4 cup fresh lemon juice

1 head butter lettuce

1 quart water, boiled and chilled

2 tablespoons canola oil

1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice

2 ears corn, cut in 1/2

1 sweet potato, sliced 1/4-inch thick

1 clove garlic

Salt and pepper

1 red onion, cut in 1/2 lengthwise and sliced thin

1 aji amarillo, rib and seeds removed, diced

Japanese seaweed, for garnish

1/4 cup fresh lime juice

2 teaspoons finely chopped cilantro leaves

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