Cerviche of Bass in Balsamic vinegar

Ingredients

2 fresh Bass filets, clear of all bones and skin

2 medium onions

Balsamic vinegar

Olive oil

Salt and black pepper.

Method

1.       Slice the fish into very thin slices

2.       Place some oil in a deep dish, place a layer of fish slices

3.       Cover with onion rings, season with pepper and salt and add balsamic vinegar and olive oil

4.       Add a fresh layer of fish

5.       And a layer of onion, balsamic vinegar and olive oil

6.       Set aside in a fridge for two hours at least and serve at room temperature.

Can be decorated with chopped parsley

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