Branzino ceviche with lime, red onion and fresh chili

Instructions

• 1
  Cut the branzino fillet into small, even cubes (approx. 1–1.5 cm), place in a bowl and salt it.
• 2
  Pour the freshly squeezed lime and lemon juice over it — the fish should be completely submerged in the juice. Cover and refrigerate for 20–25 minutes, until the fish turns white and "cooks" in the acid.
• 3
  Slice the red onion thinly into half-rings, finely chop the chili, and dice the cucumber into small cubes.
• 4
  Drain half of the lime juice from the fish, then add the onion, chili, cucumber, and chopped coriander. Drizzle with olive oil, add a pinch of sugar, and gently mix.
• 5
  Taste and adjust the flavors — more lime, salt, or chili to your liking. Serve immediately with tortilla chips or toasted bread, accompanied by fresh coriander and lime slices.