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Ceviche, Seviche, Cebiche

CEVICHE PAIRED WITH MARSANNE ROUSSANNE

 

1 pound red snapper, cut into ½-inch pieces
½ pound cleaned squid
½ pound scallops
1 pound shrimp
14 freshly squeezed limes and lemons (a combination is fine), plus wedges for serving
2 cups orange juice
3 Roma tomatoes, seeded and coarsely chopped
2 avocados, halved, pitted and cut into 1/2-inch pieces
½ red onion, thinly sliced
1 cup freshly chopped cilantro
Coarse salt and freshly ground pepper
Hot sauce
Small tostadas or tortilla chips, for serving (optional)

Combine fish and citrus juices (lime, lemon and orange juice) in a large non-metallic bowl. Cover with plastic wrap, and marinate for about 6 hours; drain, lightly pressing into strainer to remove excess liquid. Return fish mixture to bowl. Stir in tomatoes, 1 avocado, onions, and cilantro. Season with salt, pepper, and hot sauce. Distribute additional avocado to top of mixture. Serve immediately with tostadas and a glass of chilled Marsanne Roussanne.

 
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