Ceviche

Directions

1. 1
   Descale the fish under water, using the back edge of the knife.
2. 2
   Then, with a sharp knife, slit down the back of the fish and carefully remove the fillets!
3. 3
   No bones allowed!!
4. 4
   Squeeze the juice from the limes.
5. 5
   Slice the onion and then dice it.
6. 6
   Blanch the tomatoes in boiling water - cool and then peel off the skin and remove the pips.
7. 7
   Measure the tomato juice and oil.
8. 8
   Wash, dry and finely chop the cilantro.
9. 9
   Smash the clove of garlic.
10. 10
    Carefully remove the pips from the pepper.
11. 11
    Place the fillets of fish into a mincer and when minced pour the lime juice over it and season with salt and pepper- set aside in a large bowl and refrigerate for up to 2 hours or until opaque.
12. 12
    Before serving, toss with the remainder of the ingredients and serve immediately.