Smoked Peruvian Ceviche

(4 Serves)

Ingredients:

Sole Fillet Fish – 1.5 Lbs.

Oregano Spices Smoked Sea Salt – 2 teaspoons

Oregano Spices Smoked Sea Salt with Habanero Pepper – 1 teaspoon

Ground White Pepper – 1/2 teaspoon

Limes (Juice) – 8 units

Habanero Pepper – 3 units

Red Onion – 1 (small)

Cilantro – 1/4 bunch

Preparation:

• Cube the fillet into pieces (approx. 3/4 inch). Put into a cold glass bowl.
• Cut the red onion in slices (Julienne) and keep it into another bowl with chilled water.
• Add the Oregano Spices Smoked Sea Salts (both) and white pepper to the fish. Mix it.
• Cut the Habanero pepper in small pieces (brunoise). Do not use seeds and veins. Add the Habanero pepper to the bowl and mix it. 
• Add the lime juice to the bowl and mix it (don’t squeeze the lime too hard to avoid bitter juice).
• Add the red onions previously drained.
• Add chopped cilantro and mix it.
• Served with a piece of kernel corn and sweet potato.