Thanks to Donato for sharing the following recipe.
This is a recipe I inherited from my grandmother, and I change the vegetables and fruits depending on the season, such as mango, carrots, and jicama. It’s usually a fresh meal that’s perfect for hot weather. I made this during Lent, and personally, I think it’s delicious.
material: Serves 4 people.
- 4 tilapia fillets
- 3 grated carrots
- 1 medium grated jicama
- 1 grated mango
- 1 large red or 1 white onion, grated
- For lemon juice 8-10 pieces
- A pinch of oregano.Black pepper if you like
- A few coriander branches disinfected with chlorine
- 2 tablespoons apple cider vinegar
- Salty as you like
Preparation:
Cook the fillets for 10 minutes to remove impurities and let cool.
Grate the onion in a container, add lemon juice to loosen phlegm and set aside.
Place the fillets in a bowl, break them up with a spoon, add 1 teaspoon of salt and vinegar, and mix.
Add grated onion and lemon juice, mix well and put in the refrigerator.
Meanwhile, grate the carrots along with the mango into a container.
Grate the jicama into a separate container as well.
Remove the bowl from the refrigerator, add the grated carrots and mix well.
Next, add the grated jicama and mix thoroughly. Check if it needs more salt.
Finely chop the coriander and add to it.
Add a few slices of avocado to toast or crackers.
Donato Adalid’s recipe
