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CEVICHE 
1 1/2 lb. firm Whitefish (ling, trout, redfish - not king fish)
1 lb. bay scallops cut in quarters (or sub. more fish or shrimp)
2 c. fresh lime juice

SAUCE:

2 c. chopped tomato
1 c. sliced green onion
1/3 c. chopped green chilies (4 oz. can, drained)
16 pitted green olives, sliced thin
1/2 c. olive oil
2 tbsp. Vermouth or dry white wine
2 tbsp. white vinegar
2 tbsp. Pace's Mild Picante
1/2 tsp. oregano
2-3 tsp. salt
1 tsp. pepper

GARNISH:

Cilantro
2 thinly sliced avocados
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