Ceviche from What to Eat Now (Spring & Summer) by Valentine Warner
Ceviche works to no set rules, varying wildly in look and taste from Central to South America. I experienced one in Nicaragua that contained peas and pineapple. It was odd but good. Other firm, whi...
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Ingredients
- a small bunch fresh coriander (20g) and skinned
- a small bunch fresh coriander (20g)
- 1 small red onion, peeled
- 2 long green chillies or 1 small jalapeño
- 2 teaspoons sunflower oil
- flaked sea salt
- 2 large juicy limes
- 1 orange
- 3 ripe vine tomatoes
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