The fight for Yasuni has focused all my energy the last few days, two days ago I was invited to Manta to participate as a speaker at a conference about Yasuni, it was very good to find a space to discuss and share ideas, but the point of this post is not about Yasuni but about one of the reasons why I love visiting Manta.
All who have visited Manta certainly know the seafood market, the best place to get the freshest seafood, but not only fresh seafood sold in the market, you also can enjoy delicious “ceviche de pinchagua”.
The pinchagua is a small fish with tiny bones that makes it difficult to eat, but someone came up with the idea of preparing this fish as ceviche achieving a great and delicious result, remember that ceviche means cooking the fish (or other seafood) with lemon. Today I want to share the recipe of one of my favorite meal.
2 lbs. pinchagua fish cut into small pieces (1/2 inch) no matter if they have bones.
1 cup fresh lemon squeezed
1 onion, finely chopped
1 bell pepper, finely chopped
1/2 seedless cucumber, finely chopped
1 tomato, seeded, finely chopped
1 tablespoon salt
dash of ground pepper
chifles (platain chips)
1.) In a non-reactive casserole dish, Either Pyrex or ceramic, place the fish, onion, cucumber, pepper, tomato. Cover with lemon juice and salt.
2.) Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the bones get soft.
During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
3.) if you prefer remove the lime juice or mixed with a little water until you get the flavor you want (if you prefer more acid you can add more lime juice later).
4.) Serve with chopped cilantro and slices of avocado with plantain chips
(some people also add ketchup, mustard, peanut and hot pepper).
Sunday is the best day to try this.
Have a great sunday!!