Seabass Ceviche on a Rucola Pillow

I propose to try an exceptionally tasty dish in the best traditions of the national cuisine of Peru. Despite the simplicity of preparation, ceviche is amazingly harmonious. It is light, has a pleasant refreshing aftertaste, and gives real pleasure to even the most pampered taste.

Ingredients

• 1 sea bass (300-350 g)
• 1 lime
• 1 fresh cucumber
• 5-6 pcs cherry tomatoes
• 1 bunch of rucola
• 1/2 red onion
• salt
• olive oil
• 1 chili pepper

Directions

1. Milling fish. Cut the fillet into cubes.
   Seabass ceviche on a rucola pillow.
2. Divide the lime in half and squeeze the juice into the fish cubes. Add salt. Stir and refrigerate for 30 minutes.
3. Cut the cucumber into cubes, divide the cherry into halves, chop the onion in half rings, separate the stem-like tails from the rucola.
4. The fish will turn white when marinated and give a little juice. Do not empty. This is the part of the sauce that infuses the salad with the right flavor.
5. Put vegetables in the fish, pour with olive oil to taste, and mix gently.
   Place arugula on a serving plate.
6. Place the ceviche on top. Garnish with chili rings for a spicy taste.

Enjoy your meal!