Ceviche Chileno

Step by stepInstructions

1. Combine the fish cubes with the lemon juice in a glass or ceramic bowl, making sure the fish is submerged, and refrigerate for 15 to 20 minutes, stirring once, until the fish turns opaque.
2. Drain off about half the lemon juice, leaving the fish barely covered.
3. Add the onion, tomato, cilantro, and chili, and stir in the olive oil, salt, and pepper.
4. Chill for 10 minutes more, then taste and adjust the salt.
5. Serve immediately, ice-cold, with cooked corn on the cob and crusty bread on the side.