Peruvian Ceviche with White Fish

Remove any bones from the fresh white fish, pat it dry with a paper towel, and cut it into even cubes about 1-1.5 cm in size.

Peel the onion and slice it into the thinnest possible half-moons. for a milder flavor, briefly rinse in cold water and pat dry.

Halve the chili pepper, remove the seeds to your preferred heat level, and finely chop. Roughly chop the cilantro, including the tender stems.

Squeeze the juice from the limes directly into a bowl with a citrus juicer. set aside a few thin lime wedges from one lime for garnish.

Place the chopped fish in a large bowl and pour over the freshly squeezed lime juice so it is completely submerged. Add a pinch of salt.

Stir in the chili and half of the chopped cilantro. Mix everything gently and let rest in the fridge for 15-20 minutes until the surface of the fish cubes turns opaque and non-transparent.

Halfway through marinating (after about 10 minutes), carefully stir the fish so it 'cooks' evenly on all sides in the lime juice. Adjust salt if needed.

Just before serving, add the thin onion slices and the rest of the cilantro so they remain fresh and crisp.

Divide the ceviche evenly into four bowls. For each serving, add avocado slices and decorate with lime wedges.

Serve immediately, well chilled. For extra flavor, add a few spoonfuls of the lime marinade to the fish. Ideally, the fish should be tender, moist, and juicy inside.