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    Ceviche De Corvina

    1 pound boneless White Sea Bass (Corvina)
    1 1/2 cups finely chopped onion
    1 1/3 cups fresh lemon juice
    1/2 cup finely chopped celery
    1/4 cup finely chopped fresh cilantro
    salt to taste
    1/2 habanero pepper finely minced — (optional)

    Cut the fish into bite-size pieces and place in a glass bowl or
    container of at least 2 inches high. Add all the other ingredients,
    mixing well. The lemon juice should cover the fish. Cover with plastic
    wrap and place in the refrigerator. Allow one day for fish to cook in
    the lemon juice and onions. Serve with crackers or saltines.

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