10 1/2 ounces mullet, sea bass or grouper fillets, cut into 1/4-inch pieces
4 ounces lime juice (about 3 limes)
1 tablespoon fish sauce
1 tablespoon finely chopped spring onions or scallions
3 to 4 heads Little Gem lettuce, leaves separated
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped spring onions or scallions
1 tablespoon finely seeded and chopped red chiles
1 tablespoon sesame oil
1 tablespoon sesame seeds
Avoid oily fish (such as tuna, sardines or mackerel) when making ceviche.
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