• 800 gwhite fish fillets
• 1 tbspsalt
• 0,5 tbsppepper
• 80 gcocona, finely diced
• 25 clcocona juice
• 2 piecessweet chili peppers, seeded, membranes removed and chopped
• 1 tbspcharapita chili peppers, ground into a paste
• 2 clovesgarlic, very finely minced
• 2 tbspculantro or cilantro leaves, chopped
• 10 small limeslime juice
• 15 clfish stock
• 1 onionred onion, finely sliced
• 8 leavesbijao leaves

Préparation

1. 1Cut the fish into 2 cm cubes and place them in a bowl. Add the salt, a pinch of pepper, the diced cocona and its juice, the sweet chili peppers, the charapita chili paste, the garlic, and the cilantro, then mix well.
2. 2Add the lime juice and let it marinate for a few minutes. Pour in the fish stock, add the onion, and mix. Adjust the seasoning.
3. 3Layer two bijao leaves in a cross shape in each bowl, place the ceviche in the center, and drizzle with the marinade.