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Ingredients
  • subheading: For the sauce:
  • 1 habanero
  • ½ red onion quartered
  • 2 garlic cloves unpeeled
  • 1 ½ cups bitter orange juice or sub for ½ cup each lime, lemon and orange juice
  • ¼ cup olive oil
  • 1 teaspoon kosher or coarse sea salt or to taste
  • ½ cup cilantro leaves and upper part of stems chopped
  • 1 large cucumber peeled and seeded, coarsely chopped
  • 1 celery stalk coarsely chopped
  • subheading: For the ceviche:
  • 1 pound red snapper filet or mild fish like grouper, trout, flounder, sole or rockfish, cut into ½“ dice
  • 1 cup (about 1 large) cucumber finely diced and seeded
  • 1 cup (about 1 large) avocado finely diced
  • ½ cup peeled and finely diced green apple
  • subheading: For garnish:
  • ¼ cup fresh chives
  • ¼ cup cilantro leaves
  • ½ cup raw shelled pepitas lightly toasted and coarsely chopped
  • Tortilla chips or tostadas to serve
Note: Ingredients may have been altered from the original.
Steps
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