Ingredients
500 g white fish fillet
120 ml lemon juice
160 ml soka limete
10 g Garlic paste200 g purple onion
150 g fresh red peppers
150 g olive oil
On request Ground black pepperOn request fresh coriander
Attachment
100 g potato
Preparation steps
Weight for 4 portions – 0.8 kg
Usury
Separate the branzino fillet from the skin and cut it into cubes. Slice the red onion, cut the pepper into strips, and mix everything together with the fish.
Season with salt and pepper, drizzle with freshly squeezed lemon and lime juice, and add chopped coriander and olive oil.
Cover with foil and leave in the refrigerator for two hours.
Attachment
Cut the potatoes into strips and fry them in deep oil until they become crispy chips.
Drain the excess liquid from the ceviche, serve it in the center of the plate, and place the chilled sweet potato chips on top.
Tip
Serving
You can also drizzle with balsamic cream.