Sea bass ceviche

Freeze a fillet of sea bass or other fish for 5 days,

Dice the onion, add the lime juice, salt and pepper and chopped fresh cilantro.

Defrost the sea bass fillet a little: just enough to remove the skin easily and cut into squares. Add the previous mixture, stir and let stand for about 15 minutes, until the fish takes a whitish color (chemical cooking, by the acid of the lime).

Add half a green bell pepper and half a red pepper, in squares, although the original recipe is with aji amarillo, I have not found it. The spicy touch I have given it by grating chili pepper, very little.

As a contrast to the sour and spicy flavor, I have added corn and chopped avocado. Stir everything together and let stand for another 15 minutes.

Serve with spelt toast and spoon, to take advantage of the resulting tasty liquid (leche de tigre).