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Triggerfish ceviche aka sashimi Sea of Cortez Style

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hey folks, have you tried triggerfish sashimi not like the Tuna sashimi but more mexican style.




first go out and ger some big triggers, the bigger the better







take the skin off or get the fillets, whatever is easier for you, I like to take the skin off on the big triggers since they have

a lot of mear on the cheeks






cut small chucks of meat as thin as you can 






add lemon juice and a lot of onion in big cuts and let it rest for 1hr

then add a can Del monte jalapenos in vinegar and a can of Carrots in vinegar, add some of the vinegar juice, a touch of oyster sauce 






as a final touch put a layer of Avocados and thats it ..


















same steps for Scallop sashimi









of course, you can use any fish you like,  my new favorite is Yellowtail sahimi



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