Standout dishes include sea bream ceviche with amarillo chilli and coriander, yellowtail tiradito topped with green chilli, coriander and lime, and a steaming Chilean sea bass in rice with lime and chilli that is served in a clay pot.
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They're usually fried or toasted with chilli, lime and garlic and sold in markets or restaurants.
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Accompany them with Mexican beer-snack favourite, crunchy lime-and-chilli chapulines (dried grasshoppers).
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