“This recipe comes from an old cookbook from Bogota Colombia that I am trying to translate. You can make this with any firm white fish fillet like Cod or Haddock, and/or Shrimp, and/or Scallops. I've left the original recipe intact, however, I did add some optional ingredients that we like.”
READY IN:
12hrs 10mins
SERVES:
12
YIELD:
12 portions
UNITS:
US

Ingredients Nutrition

Directions

  1. Place fish fillets in a non-reactive bowl.
  2. Combine salt, lemon juice, onions, pepper, olive oil, tomato paste, and chili sauce; mix well, then pour over fish.
  3. Toss to make sure the fish is well covered by the mixture.
  4. Cover bowl and allow to "cook" overnight, or for at least 4 to 5 hours, the longer the better.
  5. Stir in chopped cilantro, if using.
  6. Serve cold with boiled potatoes and chopped tomatoes, if desired.

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