Fish Salad
Recipe category
Country
Region
Source
Fuente: Abel Antonio Medina Sierra (2011)
Number of servings
6
Difficulty
Medium
Ingredients
1000
gr fish of choice (sea bass, tarpon, bonito, ray), fresh or dried
2
tbsp oil
1
piece(s) medium white onion, finely chopped
4
clove(s) garlic, finely chopped
1
piece(s) medium tomato
4
piece(s) hot peppers
2
piece(s) limes
1
tsp achiote (annatto) or food coloring
1
piece(s) splash of vinegar
salt (if the fish is fresh)
pinch pepper to taste
Directions
- Cook the fish alone in a little water that barely covers it.
- When the fish is cooked, drain it and let it rest. Then remove the skin, extract the bones, and shred it.
- Separately prepare a stew by sautéing in oil the onion, garlic, tomato, and hot peppers, adding lastly vinegar, pepper, lime juice, and salt if the fish is fresh.
- Add the shredded fish to the sauce, stir and leave over low heat until the sauce dries.