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Place the fish cubes in a large glass or ceramic bowl. Pour the lime juice and lemon juice over the fish, making sure all pieces are submerged. Cover and refrigerate for 25–30 minutes, until the fish is opaque throughout with no translucent center remaining when a piece is cut open.
While the fish cures, combine the mango, cucumber, red onion, ginger, and salt in a separate bowl and toss to mix.
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