Poor Man’s Ceviche

Growing up, my dad would occasionally make a bowl of sardines mashed up and mixed with red onion and a lot—a LOT—of lemon. Had a craving for it and threw together a variation for dinner, mine with a diced shallot and grape tomatoes. Seasoned with Maldon Salt and a healthy amount of black pepper, with a few dashes of the white label Espinaler.

If you, like me, love eye-squintingly tart things, this one is for you.

Ratio for reference: one whole (large) lemon per can of King Oscar boneless skinless sardines