Tilapia cebiche

For the marinade:

• Squeeze the lemons and the lime, add a piece of ginger and chopped coriander.
• Let settle for 30 minutes and strain.

For the cebiche:

• Cut the onion into julienne and keep in cold water for 10 minutes. Drain well.
• Chop the yellow pepper, the Ibarra chilli (better ají limo) and some coriander.
• Peel the tomato and dice.
• Clean and completely debone the tilapia.
• Cut it into sloped fillets or into 1x1cm cubes, season with salt and freshly ground pepper.
• Marinate for two minutes in the lemon and lime juice .
• Add all the chopped vegetables, and serve.