The most amazing ceviche

Mediterranean Hake aka Merluza

I have figured out that the white fish must be a Mediterranean Hake (Merluccius merluccius), aka Merluza or Merliza (sic). The fish was so fresh still today that it almost rattled out of the fridge and did not smell fishy at all. Now he is sliced in small pieces and marinated in lemon juice, and in in a few hours when the meat has been "cooked" and whitened (the lemon denatures the protein in the fish), I will remove the excessive juice and add salt, chopped chili and coriander to the fish. Ready.