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FUBAH

Ceviche has a magic to it. It is usually a raw fish, has salt, lime and various condiments. 20 years ago, ceviche wasn't part of the vocabulary in Nice, where I am from. But today it one of the most enjoyable dish. The ceviche I will never forget was the one I ate in Iquitos, Peru made with fish from the Amazon river. The fish was diced and mixed with parsley, garlic, lime, tomato, chile and salt. Placed in a large pan over ice, it was sold in the street like may others things are sold in South America. At the restaurant we prepare a ceviche from time to time using geoduck clam, Hokaido scallop, Spanish mackerel or fluke. Different recipes occur for each of these preparation, but at the end the most important thing is the balance of the sweetness of the meat, the acid, the salt, and the spiciness of the preparation. I really like jalapenos when they are not too spicy, lime from California or Japan, and Murray salt. I also like it very cold, drizzled with olive oil or apricot oil

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