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Just Mexican Recipes

 

Habaņero Ceviche

6 Habaņero; chopped fine
1 lb Firm white fish; cubed
1 Onion; coarsely chopped
1 1/2 c Lime juice
1/2 c Oil

Combine all ingredients and refrigerate at least six hours until the fish loses its translucency and turns opaque.

Heat Scale: 7 (out of 10)

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