Ingredients
5 corvina fillets in pieces
1 roll of coriander or coriander
1 finely chopped onion 1 finely chopped
sweet chili
2 cloves garlic, finely chopped
13 to 15 acidic lemons, depending on the juice they have
to taste Salt and pepper
Lets go cook
In a bowl place the fish and rub it with the salt. Add the onion, bell pepper, cilantro, and minced garlic. Mix well.
Squeeze the sour lemons but pass the juice through the strainer. Add to fish and cover. Note: The lemon juice should barely cover the fish.
Cover with plastic wrap and leave it out of the refrigerator for 2 hours. then refrigerate.
The ceviche only keeps a maximum of a day and a half in the fridge so it is better to spend it the same day it is made.