{"id":3884,"date":"2023-08-28T09:35:34","date_gmt":"2023-08-28T07:35:34","guid":{"rendered":"https:\/\/seafarmersbynature.com\/recipe\/mussel-ceviche\/"},"modified":"2025-02-03T13:27:23","modified_gmt":"2025-02-03T12:27:23","slug":"mussel-ceviche","status":"publish","type":"wprm_recipe","link":"https:\/\/seafarmersbynature.com\/en\/recipe\/ceviche-mussels\/","title":{"rendered":"Mussel ceviche"},"content":{"rendered":"<p>The ready-to-eat Avignon is incredibly convenient when making ceviche. Because the mussels are lightly cooked, the shells are easy to open. The wild garlic and oil make the tiger's milk slightly milder. 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