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The Latin American dish of raw fish and lime juice, ceviche, is becoming increasingly famous around the world for its taste and ease of preparation. The classic Peruvian ceviche recipe calls for sea bass and hot Peruvian rocoto peppers. But the taste and nutritional value of the dish will be preserved if you cook other fish, such as trout, pink salmon, tuna, and change the spiciness of the ceviche as desired using the usual red or black pepper.

Step 1

Prepare the marinade. Use a citrus juicer to squeeze the lemon and lime juice. Mix the juices in one container, add the onion rings and sliced fish. Keep the fish in the marinade in a cool place for at least 20 minutes.

Step 2

Prepare the vegetables. Place the tomatoes and sweet peppers on a serving dish, add salt, olive oil and pepper.

Step 3

Finish cooking. Drain the fish and onions, add them to the vegetables, add a little sugar and mix. Let the ceviche sit in the refrigerator for another 10 minutes and serve.