Olives in ceviche

South American cuisine is always a trend, and more so if we talk about ceviches! Get the latest fashions in tapas with this recipe of Carrasqueña olives in ceviche.

Ingredients (2 units)

• 2,82 Oz. Diced seabass

• 1,06 Oz. Red onion

• 2,82 Oz. Red pepper

• Carrasqueña olives

• 1 lime

• Coriander


Step 1: Macerate the olives (whole and halved) and the sea bass pieces in lime juice and coriander for one hour.

Step 2: Add the pepper and the red onion well chopped.

Step 3: Serve, and ready!