Peruvian-Style Ceviche - Fish Cooked in Lime Juice

Name: Peruvian-Style Ceviche - Fish Cooked in Lime Juice
Yield: 10
Ingredients: 2 kg of flounder fillet; 2 cups (chops) of lime juice; 1 kg of red onion; 2 cups (chops) of chopped cilantro; 2 finger peppers, seeded and chopped; 2 tablespoons of lime juice (optional); 1 tablespoon of balsamic vinegar (optional); 1 cup (chops) of olive oil; Salt to taste

1
2 kg of flounder fillet
2
2 cups (chops) of lime juice
3
1 kg of red onion
4
2 cups (chops) of chopped cilantro
5
2 finger peppers, seeded and chopped
6
2 tablespoons of lime juice (optional)
7
1 tablespoon of balsamic vinegar (optional)
8
1 cup (chops) of olive oil
9
Salt to taste

Ingredients

1
2 kg of flounder fillet
2
2 cups (chops) of lime juice
3
1 kg of red onion
4
2 cups (chops) of chopped cilantro
5
2 finger peppers, seeded and chopped
6
2 tablespoons of lime juice (optional)
7
1 tablespoon of balsamic vinegar (optional)
8
1 cup (chops) of olive oil
9
Salt to taste

Directions

1
Rinse the fish well under cold running water, pat dry with paper towels, and cut into horizontal strips
2
Leave it marinating in 2 cups of lime juice for an hour
3
It should be completely submerged
4
Cut the red onion in half and then into fine crescent-shaped pieces
5
Combine the chopped cilantro, finger peppers, 2 tablespoons of lime juice, balsamic vinegar, salt, and olive oil to form a marinade. Reserve
6
Place the fish on a wire rack and let it drain off any liquid that forms
7
Transfer the fish to a bowl and drizzle with the reserved cilantro marinade
8
Stir well slowly and serve immediately.