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1dl of Victor Guedes Extra Virgin Olive Oil Reserve
- 600g of sea bass fillets
- 150g of purple onion
- 20g of coriander
- 5 lemons
- 10g of ginger
- 10g of 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.
Stir well and add chopped coriander.
Let it stand 5m in the cold.
Serve with lettuce leaves.
Stir the ceviche after coming out of the cold.