Macum de Pescado

Name: Macum de Pescado
Prep time: 1h 30 mins
Cook time: 0 mins
Total time: 1h 30 mins
Yield: 8
Cuisine: Mexicana
Ingredients: 2 kilos fish, fish cut into steaks; 4 tomatoes, in slices; 1 onion, sliced into rings; 1/2 sticks achiote paste; 4 oranges, extract the juice; 2 cloves garlic, chopped; 1/2 teaspoons oregano, ground; 1/2 tablespoons ground pepper; 3 güero chiles, or ixcatic; 2 Habanero chiles; olive oil; 2 cups water; salt, to taste

Josefina Avila

Regional recipe from the state of Yucatan, delicious fish macum.

Reviewed by Editorial Team of Kiwilimón

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Ingredients

Servings

2 kilos fish, fish cut into steaks
4 tomatoes, in slices
1 onion, sliced into rings
1/2 sticks achiote paste
4 oranges, extract the juice
2 cloves garlic, chopped
1/2 teaspoons oregano, ground
1/2 tablespoons ground pepper
3 güero chiles, or ixcatic
2 Habanero chiles
olive oil
2 cups water
salt, to taste

Preparation

1h 30 mins

0 mins

Low

Dissolve the achiote with the orange juice, then add salt, pepper, oregano, and garlic.
Marinate the fish with the previous mixture for half an hour.
In a pot, arrange the fish steaks and add the entire marinade mixture. On top, arrange the slices of tomato, onion, and chiles, cover, and cook on low heat for 15 to 25 minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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