Branzino ceviche with lime, red onion and fresh chili

Cut the branzino fillet into small, even cubes (approx. 1–1.5 cm), place in a bowl and salt it.

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.

Slice the red onion thinly into half-rings, finely chop the chili, and dice the cucumber into small cubes.