There are many ways and methods of preparing the ceviche but what distinguishes our flag dish, is

the lemon.

1. to start the fish should be fresh and cold.

2. You have to make a balance between the acidity of the lemon and the salt.

3. It is very important not to squeeze much lemon, because if you do not combine the oils of the
peel with the juice and it becomes bitter.

4. You should not keep the lemon juice in a container, because it can turn bitter.

5. You can use lemons that are not ripe preferably