Preparation

Prepare the loins well and wash them well, cut them into very small cubes and place them in a bowl.

Cut the onion into thin slices, add salt, chopped chili and the juice of three limes to the fish. Cover with film and refrigerate at least 4 to 6 hours.

Serve the ceviche and sprinkle with finely chopped coriander, accompanied with lettuce.

Enjoy your food!

Ingredients

  • 400 g loin of golden fish (without skin and without bones)
  • 1 red onion
  • 1 c. of tea salt
  • 1 fresh chili
  • 4 files
  • fresh coriander
  • 4 lettuce leaves