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Chef Allen’s Mixto Ceviche
Ingredients to Serve- 6-8
Chef Allen’s Mixto Ceviche
  • 8    Oz    Red Snapper           
    8     Oz     Conch           
    8    Oz     calamari           
    ½    Cup     Freshly squeezed lime juice           
    ¼    Cup     Freshly squeezed sour orange juice           
    1/2    Medium     Scotch bonnet, minced           
    1    Large    Sweet Red Pepper, fine julienne           
    1    thumb    Fresh ginger, fine julienne           
    1    Medium    Red Onion, shaved           
    1    Teaspoon    Minced garlic           
    1    Tablespoon     Kosher Salt           
    ½    Tablespoon    Freshly ground black pepper           
    ½    Cup    Freshly picked cilantro leaves
To prepare the fish and seafood:  Cut each into short, thin julienne pieces. Place them in a stainless steel bowl. Pour the lemon and lime juices over the fish, cover and refrigerate for up to 1hour.

To prepare the Ceviche:  Using a large bowl, add the jalapenos, peppers, ginger, onion, garlic, salt and pepper. Toss lightly. Let this set covered and refrigerated for at least  5 minutes. Add the cilantro and mix well before serving.     

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