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I've found larger piece of fish take too long to cure completely in the citrus juice. They can come out too sour on the out side but still raw in the inside. I first saw ceviche made by a pangero in baja. He used 2 forks to shred the fish off the skin. It adds a bit of work cause you have cut the veggies smaller but it ready to eat sooner. And lime is superior to lemon. Mike
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