Category
Fish
Setup time
Short
Difficulty
Medium
Nº of people
4 people
Ingredients
1dl Gallo Extra Virgin Olive Oil Reserve
- 600g of sea bass fillets
- 150g of purple onion
- 20g of coriander
- 5 lemons
- 10g ginger
- 10g fresh chilli
Method of preparation
1
Remove pimples and skin from fish fillets.
2
Cut into small cubes and put in a bowl.
3
Add the onion, ginger, and chilli peppers to the fish.
4
Squeeze the juice from the lemons and add the olive oil Rooster.
5
Stir well and add chopped coriander.
6
Let stand 5m in the cold.
7
Serve with lettuce leaves the part.
Chef tip
Stir the ceviche after coming out of the cold.
