GREY MULLET CEVICHE
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
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.