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I usually cut the fish into smaller pieces – about a half an inch at the largest – and they should be nearly uniform in size so that they "cook" at the same rate.
Because of the acids used in seviche it is best to use a non-reactive container to mix and store this recipe. Glass or stainless steel are best. I avoid using ceramic because older glazed pottery can contain lead.
The acid will react with the lead in some glazes but also with bowls made from aluminum, copper and plastic.