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Shared By Grace Warren Atwood

Tomato Jalapeño Ceviche

Ingredients

  • 1 lb boneless, skinless cod fillets, cut into ½-inch cubes
  • 3/4 cup fresh lime juice 
(about 6 limes)
  • Pinch sea salt or kosher salt, plus additional, to taste
  • 2 vine tomatoes, seeded 
and diced
  • 1 jalapeño chile pepper, seeded and minced
  • 1/2 red onion, diced

Read Directions

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