From: Chefs Miguel Santiago and Mario Serrano, Hilton Hotel, Ft. Lauderdale, FL. Yield: 24 servings. 6 lb. hamachi (yellowtail) cut into ¼" dice 2¼ cups freshly squeezed lime juice 2¼ cups yuzu juice 1½ cups lychee juice 4 cups thinly sliced red bell peppers 1½ cups thinly sliced red onions 6 jalapeno peppers, sliced (seeded if desired) ¾ cup cilantro leaves 6 cups fresh California strawberries, stemmed and cut into ...

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