Ceviche

by Editorial Staff

A ceviche is an option for serving finely cut ingredients – universal for bruschetta, eating just like a salad, as an excellent accompaniment to eggs.

Ingredients

  • olive oil – 4 tbsp
  • onion – 1 onion
  • chopped cilantro – 1 tbsp
  • ground black pepper – to taste
  • salt to taste
  • tomato – 2 pcs.
  • hot red pepper – 2 pcs.
  • lime juice – 3 fruits
  • avocado – 1 pc.
  • mackerel (not frozen) – 500 g

Directions

  1. Peel the fish, fillet, cut into cubes, and place in a bowl. Pour lime juice, cover with foil and refrigerate for 5 hours. Pour boiling water over tomatoes, peel them off and remove seeds. Cut the pulp into cubes. Grind the peppers together with the seeds. Chop the onion.
  2. Place vegetables in a bowl of fish, pour over with olive oil, salt, and pepper. Put in the refrigerator for another 1 hour. Remove the skin from the avocado, cut the pulp into slices, mix with fish and vegetables. Sprinkle with cilantro.

Enjoy your meal!

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