Shrimp Ceviche with Mango, Cucumber & Jalapeno

This ceviche could also be made with impeccably fresh lean, white-fleshed fish such as halibut, snapper or striped bass. Remove the skin from the fish, cut into half-inch chunks and marinate the raw fish for 15 to 60 minutes, depending on how firm you like it. It’s also delicious with raw sushi-grade tuna, but only marinate it for a few minutes to preserve the fish’s silky texture.

http://www.thestar.com/living/food/recipes/article/1028350–shrimp-ceviche-with-mango-cucumber-jalapeno

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