4 rabbit fillets
1 finely chopped onion
4 tablespoons of olive oil
1 tablespoon of cumin, ground
1 tablespoon of red bell pepper, diced
1 tablespoon of lemon juice
Juice from 2 limes
1 tablespoon of white vinegar
2 tablespoons of chopped fresh parsley
Salt to taste
4 rabbit fillets
1 finely chopped onion
4 tablespoons of olive oil
1 tablespoon of cumin, ground
1 tablespoon of red bell pepper, diced
1 tablespoon of lemon juice
Juice from 2 limes
1 tablespoon of white vinegar
2 tablespoons of chopped fresh parsley
Salt to taste
Cut the rabbit into 1 cm thick slices
Place them in a glass or wooden tray
Add all the ingredients, mixing well all the elements
Refrigerate for at least two hours before serving
