Ceviche

1. 1

   Descale the fish under water, using the back edge of the knife.

2. 2

   Then, with a sharp knife, slit down the back of the fish and carefully remove the fillets!

3. 3

   No bones allowed!!

4. 4

   Squeeze the juice from the limes.

5. 5

   Slice the onion and then dice it.

6. 6

   Blanch the tomatoes in boiling water - cool and then peel off the skin and remove the pips.

7. 7

   Measure the tomato juice and oil.

8. 8

   Wash, dry and finely chop the cilantro.

9. 9

   Smash the clove of garlic.

10. 10

    Carefully remove the pips from the pepper.

11. 11

    Place the fillets of fish into a mincer and when minced pour the lime juice over it and season with salt and pepper- set aside in a large bowl and refrigerate for up to 2 hours or until opaque.

12. 12

    Before serving, toss with the remainder of the ingredients and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.