This tasty and refreshing ceviche can be prepared quickly, without fuss. It’s ideal for serving as a starter or as the main dish when accompanied by tostones or platanutres (plantain chips.) I usually make this dish for my family on the weekends, when I feel like cooking something lighter.
I hope you enjoy my twist on this traditional Peruvian dish, which usually includes raw seafood marinated in lime juice. We’ve also discovered that white wine goes great with this recipe.
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