Peruvian Ceviche

Ingredients

  • Lemon juice (8 to 12 lemons)
  • ½ kg corvine fillet
  • 1 red onion, sliced
  • ½ cup coriander
  • 1 head of garlic
  • 1 avocado
  • Salt to taste
  • ½ tsp black pepper
  • 1 ají chili pepper (optional)
  • 2 packs of Salty Soda crackers

Preparation

  • Cut the fillet in squares.
  • Add the lemon juice and mix.
  • Add the garlic and pepper.
  • Add the coriander, black pepper and salt.
  • Let it sit in the fridge for 2-3 hours before serving.
  • Add the red onion and avocado.