20. Ceviche Back

You can use congrio, sole, mero, albacore, salmon

  • 4 lbs corvine filleted, cut in small pieces
  • Salt, Tabasco sauce
  • 2 cups of thinly sliced onions
  • 2 cups of lemon juice, (limon de Pica, lime juice or bitter orange juice)

In a deep glass bowl make layers with the ingredients as follows: fish, sprinkling of salt, onion slices, dash of Tabasco sauce, then lemon juice to the level of the fish.

Repeat these layers until all the ingredients are used up and the lemon juice is at the same level (not above) everything else. Cover with plastic wrap and refrigerate for 24 hours.

By this time the fish should be white and firm.

Optional: finely chopped fresh chili peppers, paprika and chopped fresh coriander sprinkled over with the sliced onion.

Ceviche can be served on clam or mussel shells.