Seafood Cocktail in Spicy Red Sauce (Ceviche Rojo de Camaron y Sierra)

This is a particularly refreshing example of ceviche, the centuries-old dish in which seafood is cooked by contact with acidic citrus juice instead of heat. Ricardo Munoz Zurita, who grew up in Tabasco and Veracruz, likes to use sierra, the colorful Spanish mackerel from the Gulf of Mexico, but I find substituting black sea bass, rockfish, or red snapper equally satisfying.
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