The Cebiche's success is based on the extraordinary freshness of the product, in which highlights fish´ glutamate and inosinate.
- 600 grams fillets of flounder
- 1 red onion sliced thin
- 1 small red (limo) chilli
- 4 ice cubes
- 20 lemons
- 4 lettuce leaves
- 1 cooked corn cob
- 1 cooked sweet potato
Cut the fish fillets into 2 cm cubes.
Wash the fish and onion in cold water, changing the water twice.
Rub a piece of the limo chilli on the bottom of a glass bowl.
Add the fish and onion.
Add the ice cubes and season.
Cut the lemons in half and squeeze each one, try to squeeze out only three quarters of the juice.
Add the sliced chilli, mix well and taste, adding salt if necessary.
Remove the ice cubes.
Put the ceviche on a leaf of lettuce, serve with the corn and sweet potato and decorate with slices of the limo chilli.
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