4-6 servings

This ceviche is seasoned with sumac – a purple powder with a tangy flavor which gives it a beautiful color and a fresh taste. Sumac can be bought in spice shops.

4 medium grey mullets (cultivated Buri), filleted

1 1/2 cups freshly squeezed lemon juice

1/4 tsp crushed chili

2 cloves garlic, minced

3 tbsp coarse salt

2 red onions, halved and thinly sliced

Olive oil

2 tbsp sumac (see above)

Feel the fillets of the fish with your fingers, and pull out small bones, if you find them, with a pincer.

Using a sharp long knife, slice the fish fillets on the diagonal into 1 cm slices.

In a bowl, mix the lemon juice, chili, garlic and salt. Add the fish slices and marinate for 45 minutes to 1 hour.

Mix the onions with some olive oil and the sumac in a bowl. Take the fish slices out of the marinade and add them to the bowl. Cover and refrigerate for two hours before serving.