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>> RECIPES Latest News

JUL 20, 2013 - The Independent

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Some ceviche recipes call for marinating the fish for so long that it cooks all the way through in the acidity of the marinade. Personally, I like to keep the fish fresher, giving it just long enough in the juices that it goes opaque and firm on the outside, but surprises you with a silky texture when you bite into it.    

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