Ceviche

Cut the fish

Cut fresh cod or pollock fillet (skinless) (500 g) into 1.5 cm cubes. The fish must be fresh — bought the same day, ideally previously frozen at the store (freezing kills parasites). Put the cubes in a bowl and refrigerate.

Slice and rinse the onion

Slice red onion (1 szt) into very thin half-rings. Soak in cold water for 10 minutes, then drain. Rinsing pulls out the harshness — the onion stays crunchy but stops biting.

Make the marinade

Squeeze juice from limes (8 szt) — about 150 ml. Finely chop fresh chili pepper (1 szt) (remove seeds for less heat). Press garlic clove (1 szt) through a garlic press. Mix juice, chili, garlic and salt (1 łyżeczka) in a bowl.

Marinate the fish

Pour the marinade over fresh cod or pollock fillet (skinless) (500 g) so it covers the cubes. Add red onion (1 szt). Stir gently and refrigerate for 15 minutes. Lime acid denatures the fish protein — the meat turns white and firm, as if cooked.

Marinate the fish

15:00

Start

Serve

Chop bunch of coriander (1 szt). Dice avocado (1 szt). Take the ceviche out of the fridge, sprinkle with coriander, place avocado alongside. Serve immediately — every minute the fish loses freshness.