Saturday, August 28, 2010

Tuna ceviche

Cut sashimi-grade tuna or snapper as thin as possible, which for us is rather thick, and spread in a shallow pan. Top with diced fresh tomato, diced onion, fresh mint and basil, some salt, and lots of lemon and lime juice. Cover with plastic wrap, and let the fish "cook" in the refrigerator for a few hours or overnight. Serve in shallow bowls with a dark red wine.

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