Orange Fennel and Fener Ceviche Materials (for 2 people / 7 min.)
150 gr. angler fish
1 root fennel
½ name belly lettuce
8-10 names of Green Olives
1-2 sprigs of green onions
2 Lemon juice
2 Lime water
Chop the angler fish small and randomly into natural pieces.
Lay on a flat plate and squeeze enough lime and lemon to cover and soak in lemon juice for 5 minutes.
Finely chop the fennel and lettuce.
Peel the outer shells of the orange and remove the fleshy part of the orange from the membrane with the knife.
Blend orange, fennel, olives and green salad with salt, pepper, olive oil and lemon.
Finely chop the green onion and add it to the salad.
Add the angler fish on it.