• Juice of 3 lemons.
• 3 tablespoons of extra virgin olive oil.
• 300 grams of dorado cut into pieces of 2,5 cm each.
• 1/4 avocado (peeled and cut into short half moons).
• 1/4 cup of cilantro leaves clean and without stem.
• Coarse salt.
In a container, mix the lemon juice and olive oil until they achieve a light emulsion (they come together).
Add the pieces of fish, previously cut, and half of the coriander leaves.
Salt to taste. Let stand at room temperature for 15 min.
Place the fish on a plate or tray, along with the remaining avocado chunks and coriander leaves.
Optional, you can cut some thin wheels of hot pepper and add them to the ceviche. Taste and adjust the seasoning. Finish by adding a final touch of olive oil.
Accompany the ceviche with any chip (sweet potato, yucca, green plantain, beetroot), corn tortillas or pita bread.