Fish ceviche

We can use frozen hake. In this case it is defrosted and cut into squares of about 1 cm. Add salt and move it a little. Wash it and salt it again.

Put the fish in boiling water for 2 min. Drain and put it in the juice of 2 lemons (it should cover the fish). Marinate for at least 45 min.

Cook a tomato, peel it and cut it into pieces together with half a red bell pepper. Blend everything until it becomes a paste and pour it over the fish that was marinating (after 45 minutes) add salt to taste, pepper and a dash of mustard (it sounds strange but it gives it a great taste. If you don't like it, don't use it). Add a teaspoon of olive oil.

Cut a red onion into very fine julienne strips, put it in a colander, add salt and knead it a little. Run it under cold water and drain it. Then put it in a bowl with the juice of 1 lemon and salt. Add cilantro, diced tomato, pepper and olive oil (optional avocado).

A spoonful of onion and tomato pickle is served, and then the fish is served with the lemon broth. I sometimes serve it with white rice or fried plantains.