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Red Snapper Ceviche
Allen Susser of the over twenty-year-old Chef Allen’s in Aventura, FL, prefers to use firm white-fleshed fish like red snapper and grouper, as well as conch and rock shrimp, for ceviches, because they keep their shape well. “Dice the fish into uniform pieces, so they cook evenly in the citrus juice,” he advises.
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