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This bold, bright shrimp ceviche from West Africa combines the flavors of fresh ginger, cilantro, lime, and habanero and the firm-soft texture of lightly cured shrimp. Spooned onto crisp, freshly made sweet potato chips, it’s a good hors d’oeuvre for a party, or for breaking the ice at a sit-down dinner. For a spicier ceviche, don’t remove the seeds from the habanero pepper.
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