Rock-Perch Ceviche with Seaweed

The Peruvian dish ceviche, unlike other folk Peruvian dishes, has been known here for a long time. To such an extent that it lost its original meaning, under the name of sitting in a restaurant, you can only use a sauce sour enough to suspect lime juice in the recipe. Meanwhile, a real ceviche has the basic characteristics that make it exactly what you need, and not a fantasy on the topic.

Ingredients

• Rock perch 150 g
• Green peas 15 g
• Tohsaka algae red and green 20 g
• Celery stalk 8 g
• Red onion 11 g
• Lime 60 g (1 pcs.)
• Olive oil 15 g
• Black pepper, sea salt to taste

Directions

1. Peel the perch from the skin. Chop randomly (approx. 1 cm). Cut the celery stalk on a slicer. Cut the red onion into feathers. Stir the perch with peas and onions, add olive oil, salt, and pepper.
2. Leave on for 10 minutes.
3. Put the tohsaka algae on a plate, top with the pickled fish, garnish with celery.
4. Squeeze lime on top or pour over the freshly squeezed lemon juice.

Enjoy your meal!