Golden berry with Gilt-head bream ceviche

Golden nerry with gilt-head bream ceviche is the national spirit and characteristics dish of Peruvian cuisine.

• 3 boneless gilt-head bream fillets
• 5 limes
• 100 grams of peeled and rinsed golden berry
• 2 bell peppers, 20 grams of coriander
• 1 tsp of Mirin (a type of Japanese rice wine with a lower alcohol and higher sugar content)
• 3 tsp of olive oil
• 2 chilies
• Sea salt
• Pepper
• 1 avocado and 1 cucumber

 Directions:

• Check the bone in gilt-head bream fillets again, chop them into pieces. In the middle of fillets, there is a blood vessel which is must be removed due to the fishy smell. Chop 2 limes and squeeze, and add the prepared fillets and limes into a big bowl, then stir together
• Peel and rinse golden berry thoroughly, bisect and add into the former bowl. Wash and add the bell pepper into.
• Cover and keep refrigerated the bowl about 15-30 minutes, sometimes open and check the rarity.
• When fillets’ color change, white is appeared, chop the coriander and add them into the bowl.
• Add the salt, pepper, olive oil, mirin into the fish bowl and stir the combination. Rinse chilies, remove the seeds, dice and mix.
• ​Slice avocado and cucumber, marinate the sliced cucumber with mirin. After 5 minutes, prepare the rest of dish and decorate it