Ceviche

Ceviche

3 fillets of fish (Congrio, but you can use Sea Bass/Lemon Sole too)
Coriander
2 red onions
13 Limes
Tomato
Lettuce
1 Red Chilli
Salt

       Clean the fish with salt and refrigerate until hard

       Wash the fruit/vegetables with water (soak the limes in water to make them more juicy!)

      

        Chop the fish into small chunks

      (Put the rice on) -see below- 

       Take one small slice in each lime and squeeze the juice over the fish (do this through a sieve)

       Stir the lime juices into the fish

       Peel and slice the onion and soak in cold water to make it crunchy

     Chop the coriander finely and add to the fish.

       Squish the red chilli with a knife and chop finely and add to the dish. (only add ¼ if you are not confident with heat)

          Chop ½ tomato into small chunks and also add to the fish. Mix well.

.        Drain onion and add to fish. Mix in well.

          Pour into a large serving dish and dress with lettuce and slices of tomato.

Ceviche Rice
Olive oil
1 Tbsp Salt
2 cloves of Garlic, grated
2 cups Water
1 ½ Cups of Rice

          Place the oil, salt and grated garlic into a pan. Add water and heat.

         Wash the rice and add to the pan.

     Simmer and stir well, cover with lid whilst cooking