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Easy recipe Mexican Ceviche Tacos

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Easy recipe Mexican Ceviche Tacos - one one quarter pounds very fresh (sushi-grade) fish fillets (such as tuna, hamachi, barramundi, or mahi-mahi), cut into one/about two-inch cubesFine sea saltFreshly ground black pepperthree tablespoons fresh lime (Recipes by ingridients <a href="/search/lime">lime</a>) juiceabout two tablespoons fresh lemon (Recipes by ingridients <a href="/search/lemon">lemon</a>) juiceabout two teaspoons sugarone cup chopped seeded tomatoesthree/about four cup chopped red onionabout two tablespoons sliced pickled jalapeño chiles from jar plus one tablespoon liquid from jarone tablespoon olive oilone/about two large head of romaine lettuce, very thinly sliced crosswise (three to about four cups)one large avocado, peeled, pitted, dicedthree tablespoons chopped fresh cilantrotwelve purchased crisp taco shellsPurchased salsa. .

one one quarter pounds very fresh (sushi-grade) fish fillets (such as tuna, hamachi, barramundi, or mahi-mahi), cut into one/about two-inch cubesFine sea saltFreshly ground black pepperthree tablespoons fresh lime (Recipes by ingridients lime) juiceabout two tablespoons fresh lemon (Recipes by ingridients lemon) juiceabout two teaspoons sugarone cup chopped seeded tomatoesthree/about four cup chopped red onionabout two tablespoons sliced pickled jalapeño chiles from jar plus one tablespoon liquid from jarone tablespoon olive oilone/about two large head of romaine lettuce, very thinly sliced crosswise (three to about four cups)one large avocado, peeled, pitted, dicedthree tablespoons chopped fresh cilantrotwelve purchased crisp taco shellsPurchased salsa. .

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