Fennel with Orange Lantern Ceviche

Fennel with Orange Lantern Ceviche Materials (2 persons / 7 min.)
150 gr. angler fish
1 orange
1 fennel root
½ lettuce name
8-10 name Green Olives
1-2 green onions branch
2 lemon juice
2 Lime juice
Olive oil
Salt
Black pepper



Lantern fish into small pieces and the natural random chop.

To cover a flat plate index and tighten up on lime and lemon in the lemon juice and let stand until 5min.

Chop the fennel and lettuce in fine cut.

Your knife through the membrane with orange peel and remove the outer shell of the membranous part of the succulent oranges.

Orange, fennel, olives and green salad with salt, pepper, olive oil and lemon blend.

Add green onions finely chopped salad.

Add the fish on the lighthouse.