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Canned tuna?

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I have made ceviche several times and the whole point is to used fresh raw fish. I usually use snapper, grouper or sea bass, and the acid from the limes juice "cooks" the fish. Can't imagine it with canned tuna. I would go for the fresh fish
MsgID: 0085938
Shared by: Chris in Indy
In reply to: ISO: Seviche made with canned tuna
Board: Cooking Club at Recipelink.com
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