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Lupita

Lupita Ferrusca

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Recipe of Veracruz Minilla
Recipe

Veracruz Minilla

40 mins
Half
15
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A delicious recipe based on fish that excels in Veracruz, but consumed a lot in Coatzacoalcos is the so-called minilla, easy to prepare at home and delight the palate even the most demanding.
Learn more about Lupita Ferrusca

Ingredients

8 portions
  • 1 kilo white fish fillet, of the nile
  • 1 kilo tomtato
  • 1 onion, median
  • 3 cloves garlic
  • 3 leaves bay (laurel)
  • 1 teaspoon oregano
  • 1/3 sticks achiote
  • 1 tablespoon olive oil
  • 1 red onion
  • lemon juice
  • bouillon powder, to season
  • avocados
  • habanero peppers

Preparation

Cook the fish fillet and crumble it.
Fry the finely chopped onion and garlic in the olive oil.
Increase the chopped tomato (without skin or seeds), bay leaf, oregano, chopped olives and achiote. Cook over low heat for 10 minutes until achiote is perfectly well dissolved. Taste seasoning
Add the crumbled filet. If necessary add bouillon powder and leave 5 minutes more on low heat.
File the purple onion and chop the habanero chile, bathe them with lemon juice. Rest.
Serve on toast with onion and avocado.

PRESENTATION

You can place the fish in a screw mold, pressing to compact and place it on a bed of lettuce leaves decorating with slices of avocado. And to enjoy!!

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Cristóbal Cortés
30/06/2020 20:39:22
La cebolla morada puede mejorar con orégano y zanahoria en tiras. Además, dejar en curtir al menos 30 minutos. El habanero sólo para dar sabor y retirar. De otra manera será un posible sufrimiento. Pisca de sal de mar.

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