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A Central American dish of Spanish extraction - and probably based on 'escabeche'. It consists of thinly-sliced fish that has been "cooked" by the action of lime or lemon juice. Often served with tomato and sweet or chilli peppers, and sometimes avocado. See 'Escabeche' and our Recipe Section.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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