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Application filed by Univ Samar StatefiledCriticalUniv Samar State
Priority to PH22020050262UpriorityCriticalpatent/PH22020050262Y1/en
Publication of PH22020050262U1publicationCriticalpatent/PH22020050262U1/en
Publication of PH22020050262Y1publicationCriticalpatent/PH22020050262Y1/en
The utility model relates to ceviche made from sea hare (Dolobella auricularia) egg mass. The sea hare egg ceviche is prepared comprising (by percent weight) 65.0 pcnt fresh sea hare egg mass, 10.0 pcnt natural coconut vinegar, 7.0 pcnt onion, 7.0 pcnt tomato, 5.0 pcnt ginger, 2.0 pcnt red chili, 1.0 pcnt salt, and 3.0 pcnt calamansi juice.
PH22020050262U2020-06-302020-06-30SEA HARE (Dolabella auricular) EGG MASS CEVICHE
PH22020050262Y1
(en)