Ceviche de jurel with saramuyo and coconut water from Hartwood: Bright, Wild Recipes from the Restaurant at the Edge of the Yucatan (page 125) by Eric Werner and Mya Henry

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Notes about this recipe

  • mjes on August 23, 2021

    This is one of those I-really-want-to-cook recipes that one uses occasionally, not because of difficult techniques or extensive time commitments but simply because star fruit, dragon fruit, custard apple, and amaranth leaves are not staples in my local grocers -- green or ethnic. I used snapper as the fish rather than going on a quixotic search of fishmongers for jurel. The results are worth the shopping effort.

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