Cut the 200gr of fish into cubes of the size that you like the most then place the fish in a bowl with the lemon juice for 10 or 15 minutes to cook the fish well
While the fish is cooked on the short onion in julienne or small cubes is cut into sweet pepper and cilantro is chopped as fine as you can place these ingredients in a container in the proportions that you like the most then mixed with a bit of orange juice a teaspoon of mustard dijion a pinch of ajinomoto (remember is optional) and a pinch of salt and a few drops of tabasco sauce (if you do not like the spicy place little) so end the base of the ceviche.
then remove the fish and drain well in a colander or drainer on the side of drain, place the fish in the base before the salt is prepared and the acidity of the ceviche (remember that the fish absorbs the lemon juice and can boil the most acidic ceviche) then served in a bowl with biscuit or cassava
Ajinomoto: is a Peruvian seasoning does not contain salt alone will enhance the flavors already existing in the preparation
the grammages or the quantities of which can be the same in the onion and in which it can also be used to make an infusion of macillaillo cane, lemon, lemongrass, lemongrass, lemon tea, straw, sugarcane lemon, caña santa, grass of the fever, lemon straw, malojillo, lemon grass, cedrón paraguayo cedrón capii. In French it is called "citronnelle" this infusion tends to be of neutral taste and therefore minimizes the acid of the preparation
You can also substitute orange juice for hand juice or passion fruit juice to have a less traditional ceviche and surprise your guests or your palate
