Ceviche

Ingredients

• 400 g fish fillet (e.g., snapper)
• 30 ml lime juice (juice of one lime)
• 2 Spring Onions
• 1 red chili pepper
• 1 sprig dill
• 4 tbsp olive oil
• Pepper
• smoked sea salt

Instructions

1. 1.

   Wash the fish, pat it dry and slice into thin strips. Arrange on plates or a large platter, drizzle with lime juice, cover and refrigerate for about 15 minutes.

2. 2.

   Meanwhile, trim and wash the spring onions, then cut them into slightly diagonal rings. Clean the chili pepper, wash it, and slice into fine rings. Wash the dill, shake dry, and pluck off the tips.

3. 3.

   Remove the fish from the refrigerator and distribute the prepared ingredients over it. Drizzle with oil and season with pepper and salt before serving.