Ceviche is a Latin American dish that has gained great popularity in the world of international cuisine. Most of the countries that value this drug the most are Peru, Bolivia, Ecuador, Argentina, and Chile, and its origin is believed to be Peruvian. Through expansion and fame, ceviches were created for just about anything.

Summary

Ingredients

• fillet of any white marine low-bone fish – 700 grams;
• red onion – 1 pc.;
• lime juice – 240 grams (about 8 limes);
• garlic – 3 cloves;
• hot pepper – 1 pc .;
• cilantro – 15 grams;
• salt to taste;

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Instructions

1. Separate the fish fillet from the skin and bones, and cut into 1 cm cubes. In a bowl, mix the chopped fish with finely chopped garlic, pepper, cilantro, and lime juice. Salt, cover the bowl with cling film, and send it to the refrigerator for 30 minutes.
2. Cut the red onion into thin half-rings and place in a bowl of cold salted water.
3. Drain the fish slices, add the red onion, and stir. Place the fish on the lettuce in the center of the plate. Serve with boiled sweet potatoes or corn.

Enjoy your meal!