Start by cutting the fish into very small cubes about 1 by 1 centimeter. Place the fish in a bowl.

Squeeze the lemons and chop the chili very finely. Optionally, leave out the seeds if you don't want it very spicy. 

Add lemon juice, chopped chili, fresh thyme leaves, a little oil, and salt and pepper. Mix everything well with the fish. 

Place the bowl in the refrigerator for at least 1 hour. When the fish is fully cooked, it will become "glassy" and look almost cooked.  

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