Nº of people
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
Remove pimples and skin from fish fillets.
Cut into small cubes and put in a bowl.
Add the onion, ginger, and chilli peppers to the fish.
Squeeze the juice from the lemons and add the olive oil Rooster.
Stir well and add chopped coriander.
Let stand 5m in the cold.
Serve with lettuce leaves the part.
Stir the ceviche after coming out of the cold.