Dice the fish: Cut the 200g fish into small, even cubes to ensure it “cooks” evenly in the lime juice.

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Add lime juice: Place the fish in a bowl and pour in enough lime juice to fully submerge it.

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Mix gently: Stir the fish so all pieces are coated.

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Marinate: Let the fish sit for 10–20 minutes until it turns opaque (longer if you prefer a firmer texture).

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Prep vegetables: Thinly slice or chop the onion, mince the chili, and chop the cilantro.

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Drain lightly (optional): If there’s excess lime juice, drain off a small amount to adjust texture.

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Add aromatics: Mix in the onion, chili, and cilantro.

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Season: Add a pinch of salt if desired.

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Chill: Let the ceviche rest for 5 minutes so flavors combine.

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Serve: Portion into containers and keep cold until serving.