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CEVICHE WITH PAPAYA

CEVICHE WITH PAPAYA

FOR FISH:

About 2 pounds white fish, chopped very small

Juice of 3 limes and 3 lemons

Kosher salt


Combine top two ingredients and put in ziplock, refrigerate at least 4 hours.

MAKE SALSA:


1 red onion, chopped very fine

2 cloves garlic, diced

2-3 papayas, seeded, peeled and diced

1 red pepper, diced

½ jicima, diced

1 jalapeno, chopped very fine

2 roma tomatoes, seeded and diced

¼ rice wine vinegar

chili powder, coriander, and black pepper to taste

cilantro (add just before serving)

extra lime or lemon juice as needed for flavor


Combine all ingredients except cilantro and add to fish mixture in large bowl. Serve with fresh fried corn tortilla chips.

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Without a doubt, Chef Ben Diaz's undeniably sophisticated palate is translated through each of his creations enticing you to taste his passion. As a Chef, his skills and abilities are truly remarkable, reflecting his talent and gift for producing real edible works of art.

Angela Kewney

Author of Food Fetishes, A Food Lover's guide to the art of Sinful Seduction...

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