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 jalapeƱo 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.