Mexican-style ceviche
Two fillets of tilapia, cut into 1 cm cubes.
50 ml lime juice
50 ml lemon juice
50 ml rice vinegar
One roasted fresno pepper or ripe jalapeño pepper, chopped finely.
50 g of finely chopped onion.
2 g salt
Let the fish marinate in the rest of the ingredients. Serve and enjoy
Dill trout ceviche
Three tiny or two small trout fillets, cut into small pieces
50 g finely chopped onion
50 ml lemon juice
50 ml balsamic vinegar
5g dill seeds
5g dill weed, cut
2g salt
Marinate the fish in the rest, serve and enjoy.