Slice the fillets into sashimi (very thin slices).
Finely chop the garlic and slice the onion.
Sear the serrano chili in a pan with a little oil and mash it in the molcajete with vinegar, lime juice, and season with salt and pepper; pour this mixture over the fish.
Add the sliced onion and finely chopped garlic.
Let it cook for an hour with the serrano chili mixture from the molcajete.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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