Few dishes can match the exquisite charm of Peruvian Style Ceviche.

With its vibrant colors, bold flavors, and a rich cultural history, ceviche is more than just a dish; it’s a celebration of Peru’s diverse culinary heritage.

What is Peruvian Ceviche?

Peruvian ceviche, also known as “ceviche peruano,” is a popular and iconic dish in Peru.

It is a type of seafood salad made primarily from fresh raw fish or seafood, which is marinated and “cooked” by the acidity of lime or sour orange juice.

The dish is known for its vibrant flavors, refreshing taste, and the skill required to balance its ingredients.

What is in Peruvian Ceviche?

The star of Peruvian Style Ceviche is undoubtedly the seafood.

Here are the key components that make up Peruvian ceviche:

Fresh Seafood

 The most common seafood used in Peruvian ceviche includes white fish like sea bass or sole, shrimp, squid, and octopus. It’s crucial to use the freshest seafood available to ensure the best flavor and texture.

Tiger’s Milk (Leche de Tigre)

 This is the marinade that “cooks” the seafood. It is made by combining freshly squeezed lime or sour orange juice with finely chopped red onions, aji (chili pepper), cilantro, and a touch of fish stock or broth.

The acidity of the citrus juice essentially cures the seafood, giving it a slightly firm texture and infusing it with the zesty and spicy flavors of the other ingredients.

What can you serve with Peruvian Ceviche?

Peruvian ceviche is often served with a variety of accompaniments. These can include slices of sweet potato (camote), choclo (giant kernel corn), and avocado. Cancha, which is toasted corn kernels, is often sprinkled on top for added crunch.

A garnish of fresh cilantro leaves and a slice of lime on top of the ceviche is a common finishing touch.

How to make Peruvian Ceviche

INGREDIENTS:

500g white fish fillet (tilapia, curvina, sea bass, etc.)
1 large red onion
1 cup of tiger’s milk
1 cup lemon juice (seedless lemon)
1 habanero chili or Peruvian ají limo
1 clove garlic
½ stick of celery
Chopped fresh cilantro to taste
Salt and pepper to taste
Corn/choclo to accompany (optional)

Tiger Milk:

1 cup fish broth/water
1 fish fillet, cubed
2 large celery stalks
1 large piece of fresh ginger
4 large garlic
1 habanero chili or Peruvian ají limo
½ cup fresh lemon juice (seedless lemon)
½ Red onion/Purple onion hearts (the one we remove from the onion we fillet for the ceviche)
Coriander leaves to taste
Salt to taste

PREPARATION:

1. We begin by washing the fish very well, let it drain a little and separate one of the fillets and set it aside.

2. We prepare the tiger’s milk. We cut the fish fillet that we reserved into medium cubes and place it in the blender glass, we do the same with the celery stalks and the habanero chili or ají limo if you had it and we place it in the blender, we peel the piece of ginger and We place it together with the other ingredients, add the 4 cloves of garlic, the lemon juice, the fish broth and salt to taste. We grind to integrate all the ingredients, immediately after we add the onion hearts and fresh cilantro, we grind again for about 10 seconds. (if we grind it for more than 10 seconds, the cilantro becomes a little bitter). We strain the preparation to separate the liquid. (This resulting liquid is called tiger’s milk). We remove the foam that forms on top and reserve.

3. We take the cleaned and drained fish fillets and cut them into bite-sized cubes, place them in a bowl and season with salt and pepper to taste and let them marinate for a while while we prepare the other ingredients.

4. Peel the garlic and crush or finely chop it and add it to the sliced ​​fillets and mix a little.

5. We cut the lemons without seeds and extract the juice until we obtain ½ cup of juice. (you should not squeeze the lemon completely only 80% in a first extraction since, if we squeeze too much, we would be reaching the white part of the lemon and the juice will become bitter)

6. Pour the ½ cup of lemon into the bowl, stir well and let it marinate for about 10 minutes.

7. We take the red onion, remove the center (heart) and slice it into feather or thin julienne shapes, set aside for a moment.

8. We also chop the habanero chili or ají limo and half a stick of celery into thin julienne strips and set aside.

9. Finely chop the fresh cilantro sprigs and set aside.

10. When we have all the ingredients prepared, it is time to prepare our ceviche.

In the bowl of the fish, place the sliced ​​onion, the habanero chili or Ají limo, the celery, the finely chopped fresh cilantro and the cup of leche de tigre, stir the ingredients well and adjust the seasoning.

11. Ready, it’s time to serve the ceviche, you can accompany it with roasted sweet potato and Peruvian choclo (corn kernels) and toast or crackers.

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Peruvian Style Ceviche

Learn what makes up Peruvian Ceviche and how to combine all the delicious flavors into a flavorful dish full of rich cultural history.

Few dishes can match the exquisite charm of Peruvian Style Ceviche.

With its vibrant colors, bold flavors, and a rich cultural history, ceviche is more than just a dish; it's a celebration of Peru's diverse culinary heritage.

Course Appetizer

Cuisine seafood

Servings 6 people

Calories 90kcal

Author Charbel Barker

Ingredients

• 500 g white fish fillet tilapia, curvina, sea bass, etc.
• 1 large red onion
• 1 cup of tiger’s milk
• 1 cup lemon juice seedless lemon
• 1 habanero chili or Peruvian ají limo
• 1 clove garlic
• ½ stick of celery
• Chopped fresh cilantro to taste
• Salt and pepper to taste
• Corn/choclo to accompany optional
• Tiger Milk:
• 1 cup fish broth/water
• 1 fish fillet cubed
• 2 large celery stalks
• 1 large piece of fresh ginger
• 4 large garlic
• 1 habanero chili or Peruvian ají limo
• ½ cup fresh lemon juice seedless lemon
• ½ Red onion/Purple onion hearts the one we remove from the onion we fillet for the ceviche
• Coriander leaves to taste
• Salt to taste

Instructions

• We begin by washing the fish very well, let it drain a little and separate one of the fillets and set it aside.
• We prepare the tiger’s milk. We cut the fish fillet that we reserved into medium cubes and place it in the blender glass, we do the same with the celery stalks and the habanero chili or ají limo if you had it and we place it in the blender, we peel the piece of ginger and We place it together with the other ingredients, add the 4 cloves of garlic, the lemon juice, the fish broth and salt to taste. We grind to integrate all the ingredients, immediately after we add the onion hearts and fresh cilantro, we grind again for about 10 seconds. (if we grind it for more than 10 seconds, the cilantro becomes a little bitter). We strain the preparation to separate the liquid. (This resulting liquid is called tiger’s milk). We remove the foam that forms on top and reserve.
• We take the cleaned and drained fish fillets and cut them into bite-sized cubes, place them in a bowl and season with salt and pepper to taste and let them marinate for a while while we prepare the other ingredients.
• Peel the garlic and crush or finely chop it and add it to the sliced ​​fillets and mix a little.
• We cut the lemons without seeds and extract the juice until we obtain ½ cup of juice. (you should not squeeze the lemon completely only 80% in a first extraction since, if we squeeze too much, we would be reaching the white part of the lemon and the juice will become bitter)
• Pour the ½ cup of lemon into the bowl, stir well and let it marinate for about 10 minutes.
• We take the red onion, remove the center (heart) and slice it into feather or thin julienne shapes, set aside for a moment.
• We also chop the habanero chili or ají limo and half a stick of celery into thin julienne strips and set aside.
• Finely chop the fresh cilantro sprigs and set aside.
• When we have all the ingredients prepared, it is time to prepare our ceviche.
• In the bowl of the fish, place the sliced ​​onion, the habanero chili or Ají limo, the celery, the finely chopped fresh cilantro and the cup of leche de tigre, stir the ingredients well and adjust the seasoning.
• Ready, it’s time to serve the ceviche, you can accompany it with roasted sweet potato and Peruvian choclo (corn kernels) and toast or crackers.

Nutrition

Calories: 90kcal | Carbohydrates: 3g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 42mg | Sodium: 44mg | Potassium: 297mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 16mg | Calcium: 12mg | Iron: 1mg

Peruvian ceviche is not just a dish; it’s a culinary masterpiece that reflects the rich cultural heritage and breathtaking flavors of Peru.

Its fresh, zesty, and vibrant taste has captivated the hearts and palates of people around the world, making it a beloved symbol of Peruvian cuisine.

Other recipes you may enjoy:

• Spicy Shrimp Tacos
• How to make Homemade Crunchy Fried Shrimp
• Spanish Omelette

The post Peruvian Style Ceviche appeared first on My Latina Table.

It is no secret that I love seafood. I grew up on the eastern coast of Mexico where it is easy to find fresh seafood in many different varieties. One of my favorites of course is shrimp! 

Shrimp is such a versatile protein, and I love to make it in different ways, including with a garlic sauce, a la diabla, and in ceviche! While I have gotten my kids to really like shrimp in different ways, and it has grown on my husband too, the most popular way to make it at my house is as crispy crunchy fried shrimp. 

The combination of fresh shrimp with seasonings like black pepper, garlic powder, onion powder, and more, which is then fried to golden brown perfection is amazing! This crispy shrimp recipe can be used as a main dish accompanied by french fries, or as a side dish. 

This crispy fried shrimp recipe is also one of our favorites to make on game day when we have a crowd over to watch our favorite teams. It is also perfect for other special occasions like birthdays. I always like to serve it with a good dipping sauce as well, which you can make yourself or buy at the store. Just regular hot sauce makes for a great dipping sauce as well if you want to add a little bit of heat. 

This recipe is perfect for seafood lovers and people that don’t love seafood and makes for an easy dinner any day of the week.  

​How Do You Make Crunchy Fried Shrimp?

This is such an easy recipe to make and won’t take you long at all. The good thing is that you can use whatever kind of shrimp you have on hand. I personal like to use larger shrimp, like jumbo shrimp or extra-large shrimp, but you can use smaller ones as well if that is what you have. My preference is to use wild caught shrimp, but again, that is up to your personal preference. 

To make this recipe, you will start by gathering the following simple ingredients:

• 1 pound of raw shrimp
• 1 cup of flour
• 1 1/2 cups of bread crumbs (you can use pank bread crumbs if you prefer)
• 3 eggs
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• Black pepper
• Salt to taste
• Oil for frying (vegetable oil, canola oil, or avocado oil all work well)

To make this recipe, you will want to clean and devein the shrimp, season with a little bit of salt and set aside in a medium bowl. 

Next, add the flour to another bowl and put it next to the bowl with the Shrimp. Add the eggs to a third bowl with the black pepper, and beat to form the egg mixture. Finally, in a fourth bowl, add the rest of the dry ingredients and combine. 

At this point, you will want to heat enough oil in a large pot over medium-high heat to fry the shrimp. You need hot oil for this recipe to make sure you have a very crispy texture. You can use a deep fryer as well if you have one and that may make it easier.  

When the oil is hot, coat the shrimp in the flour, and then dredge it in the egg wash, before coating with the breadcrumb mixture. Immediately place shrimp in the hot oil and let the shrimp cook for approximately 2-3 minutes, flipping over half way through if needed to ensure an even cook. 

You will want to monitor the temperature of the oil so it doesn’t get too hot, but so that it is still hot enough to fry the shrimp. Once cooked through, place each fried shrimp on a plate lined with paper towels to get rid of the excess grease. You can also put the paper towels under a wire rack and place the shrimp on that to let the grease drain and to allow the shrimp to cool down more quickly. 

In no time at all, you will have a plate full of delicious crunchy shrimp to share with your friends and family. You can now serve it with cocktail sauce, tartar sauce, a sour cream based sauce, and also with lemon wedges. This recipe has never failed to please my family and friends and I hope you enjoy it as well. You can store leftover fried shrimp in an airtight container, but it is always best when recently cooked. 

Let me know in the comments below how this turns out!

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Homemade Crunchy Fried Shrimp Recipe

Learn how to make the most delicious and easy homemade crunch fried shrimp recipe. 

Course Appetizer, Main Course

Cuisine American, seafood

Keyword Crunch Shrimp, Fried Shrimp, shrimp

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 20 Shrimp

Calories 106kcal

Author Charbel Barker

Ingredients

• 1 Pound Jumbo Shrimp
• 1 Cup All Purpose Flour
• 1 1/2 Cup Breadcrumbs
• 3 Eggs
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• 1/2 Tsp Black Pepper
• Salt To Taste
• 1 Cup Canola Oil

Instructions

• Clean and Devein Shrimp and set aside in a bowl
  1 Pound Jumbo Shrimp
• In another bowl, add the all purpose flour
  1 Cup All Purpose Flour
• In a third bowl, add the eggs with the black pepper and beat to form an egg wash.
  3 Eggs, 1/2 Tsp Black Pepper
• In a fourth bowl, add the rest of the dry ingredients and mix well.
  1 1/2 Cup Breadcrumbs, 1 Tsp Garlic Powder, 1 Tsp Onion Powder, Salt
• Coat each shrimp in flour, and then dredge in the egg wash before coating with the breadcrumb mixture.
• Heat the oil to medium-high heat in a large pot or deep fryer, and fry each shrimp for 2-3 minutes, or until golden brown.
  1 Cup Canola Oil
• Remove to a plate or wire rack with paper towels and let cook. Serve soon with your favorite sauce.

Nutrition

Serving: 1Shrimp | Calories: 106kcal | Carbohydrates: 11g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 53mg | Sodium: 197mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 0.03mg | Calcium: 32mg | Iron: 1mg

The post How to Make Homemade Crunchy Fried Shrimp appeared first on My Latina Table.

Inside: Keep reading to find out how to make a tasty crispy skin king salmon with lemon garlic sauce using delicious Alaska king salmon.

I am originally from a port city in Veracruz, Mexico where seafood is king. That is one of the reasons that I love cooking all types of seafood and sharing them here on my website. One particular type of seafood that I didn’t grow up eating very much of though is salmon. Why? Simply because it was not as readily available as other types of seafood where I was from. Now that I am in the United States, that has changed, and I have grown to love fresh caught wild Alaska salmon.

There are so many different ways to prepare salmon; from smoking it to baking it, and to pan-frying it like I did today. One of the reasons that I love pan-frying salmon is that it allows me to have a perfectly crispy skin.

What Kind Of Salmon Should You Use?

There are many species of wild Alaska salmon, including the following:

• king salmon
• sockeye salmon
• pink salmon
• keta salmon
• coho salmon

Regardless of what kind of salmon you use though, you should make sure it is wild caught from Alaska. Alaska seafood is sold fresh and frozen year-round and goes so well in so many different recipes. Each variety provides important nutrients, like omega 3s, vitamin d, and selenium, so it is a great option for you and your family.

For lots of great recipes using wild Alaska seafood, visit www.wildalaskaseafood.com

Why King Salmon?

Whenever I am making a seafood dish, I like to use high-quality ingredients. After doing some research on the different varieties of wild Alaska salmon, I decided to use king salmon for this recipe. I chose king salmon because it is the largest of the Alaska salmon species. It has a higher fat content than the other species and the flavor is absolutely delicious. It is also known as chinook and is usually caught in the summer. That said, Alaska king is often harvested and made available year-round fresh and frozen.

There were a few other options at the seafood counter at my local grocery store, but as soon as I saw the king, I knew I had to have it. I confirmed with the fishmonger that it was wild-caught Alaska salmon, and then bought a couple of pounds for this recipe. When you go to your local grocer to pick up your salmon, remember to “Ask for Alaska” so you can be sure that you are getting the best, most sustainable seafood in the world.

How To Ensure A Crispy Skin

One of the best parts of this recipe is the crispy skin that you can get by pan-frying it. Since I bought the king salmon fresh, I had to start by removing the scales. I used a sharp knife and just carefully removed the layer of scales, leaving just a perfect layer of skin.

Next, I heated up some butter in a hot frying pan and gently laid the filet down skin first. After letting it sear and cook for about five minutes, I turned it over and let it cook on the other side for about a minute or two. This resulted in a perfect, medium well center and a crispy skin.

What About The Sauce?

Although the crispy skin may be the star of this recipe, the sauce that I made to go with it is just as important. There are many different sauces that you can use when cooking salmon. My favorite, however, is the lemon butter and garlic sauce that I am sharing today. It provides a perfect amount of flavor to complement the natural flavor of wild Alaska salmon, and it is easy to make. I finish it off with a touch of honey just so it has a slight sweetness to it as well.

You can start basting the filet with the sauce before taking it off the frying pan, but I usually prefer to drizzle it on the top after it is done cooking.

Side Dish Options To Go Along With Wild Alaska Salmon

This recipe is great on its own, but there is always room for some good side dishes. Check out some of the following for inspiration:

• Bacon and Garlic Asparagus A Perfect Side Dish
• Jicama and Cucumber Slaw with Sweet and Spicy Dressing
• Roasted Vegetables with Fresh Herbs

I hope that you have enjoyed this recipe. If so, let me know in the comments below and don’t forget to give it a five star review!

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Crispy Skin Salmon with Lemon Butter Garlic Sauce

Keep reading to find out how to make a tasty crispy skin salmon with lemon garlic sauce using delicious Alaska king salmon.

Course Main Course

Cuisine American, seafood

Keyword alaska, king salmon, salmon, seafood

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 378kcal

Author Charbel Barker

Ingredients

• 1 pound wild Alaska king salmon cut into 4 oz filets
• 2 tsp salt
• 2 tsp tsp pepper
• 2 tbsp olive oil

Lemon Butter Garlic Sauce

• 1 tbsp butter
• 1/3 cup chicken stock
• 2 cloves garlic crushed
• 1/3 cup lemon juice
• 1/3 cup soy sauce
• 1 tbsp honey

Instructions

• Cut the wild Alaska king salmon into 4 oz filets and score the skin of the fish. 
• Drizzle the skin side of the salmon filet with olive oil
• Add half a teaspoon of pepper and salt inside the score marks
• Season the flesh side of the salmon filet with salt and pepper
• Heat 1-2 tsp of olive oil on a hot frying pan and place the salmon filet skin side down. Let cook for 5-7 minutes
• Flip the salmon filet to the flesh side, and let cook for an additional 2-3 minutes. Remove and let rest.
• Serve skin side up and drizzle with the lemon butter garlic sauce. 

Lemon Butter Garlic Sauce

• Add the butter to a hot frying pan or pot
• Add the crushed garlic and stir, reducing heat to medium
• add the water, stir, and let simmer for 1 minute
• add the lemon juice, stir, and let simmer for 1 minute
• add the soy sauce, stir, and let simmer for 1 minute
• Add the honey, stir, and let simmer for 2 minutes.

Nutrition

Serving: 4oz | Calories: 378kcal | Carbohydrates: 8g | Protein: 30g | Fat: 23g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 2297mg | Potassium: 82mg | Sugar: 5g | Vitamin A: 90IU | Vitamin C: 8.3mg | Calcium: 7mg | Iron: 0.5mg

The post The Best Crispy Skin, Pan-Fried Alaska King Salmon with Lemon Butter Garlic Sauce appeared first on My Latina Table.

Shrimp ceviche is one of my favorite recipes from my hometown of Veracruz, Mexico. Veracruz is a port city located on the coast of the Gulf of Mexico. As a result, there is plenty of fresh seafood for anyone who likes it.

For me, there is just about nothing better than a making a delicious shrimp ceviche with fresh ingredients during the summer. I always remember getting together on Sunday afternoons with my extended family and sharing fresh ceviche with freshly made tostadas.

My siblings and I always went out to get the fresh shrimp and avocados from the market and those were some of my favorite memories. I love entertaining family and friends with this recipe now too!

How Do You Prepare The Shrimp When Making Ceviche?

One unique thing about making ceviche is that you don’t actually cook the shrimp (or fish if you are making fish ceviche) in the traditional sense.

Instead, you soak the shrimp in lemon juice for about an hour until they turn pink and are ready to eat. 

This is the traditional way of preparing the shrimp for most ceviche recipes, and the result is a fresh, delicious flavor that is irresistible. 

For a traditional Mexican ceviche made with shrimp, you have to use a good hot sauce. There are many different options to choose from, so you should definitely try out a few different types. 

Now that summer is arriving here in Colorado, I am going to be sure to make this ceviche recipe as much as possible. I love to make a nice fresh batch and serve it with tostadas so that everyone can come and grab as much or as little as they want. It is really a perfect option for family gatherings and more.

One bite and I know that you will agree that this is the best shrimp ceviche recipe around!

Check out these other delicious Mexican recipes:

• Baked Cod Recipe for Seafood Lovers
• Charro Beans
• Tacos al Pastor
• Traditional Mexican Tostadas
• Horchata
• Barbacoa Tacos

Products you may need for this recipe:

• • Set of Bowls. You will want a nice set of mixing/serving bowls to combine all of the ingredients and serve this shrimp ceviche. This is a great option that I got for Christmas and I recommend it!
  • Knife Set. You will be chopping up a lot of vegetables and the shrimp for this recipe, so you will want a good set of knives like this one.
  • Cutting Boards. You will also need a good cutting board to use those new knives on. This set comes with three different sizes and they are quite durable.

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Shrimp Ceviche – Mexican Style Ceviche Recipe

Shrimp Ceviche made with shrimp, lime juice, avocado, jalapeño, cilantro and finished off with Frank's RedHot for some delicious heat.

Course Appetizer, Main Course

Cuisine Mexican

Keyword ceviche, mexican food, seafood, shrimp

Prep Time 15 minutes minutes

Refrigeration 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 216kcal

Author Charbel Barker

Ingredients

• 1 Bag 16 Ounces of Raw, deveined shrimp
• 1/2 Red Onion diced
• 1 Cucumber diced
• 3 Tomatoes diced
• 1 Jalapeño diced
• 1/2 bunch of cilantro finely chopped
• 1 1/4 Cup of Real Lime Juice
• Juice from one lemon
• 1/4 cup of Worcestershire sauce
• Salt and Pepper to Taste
• Frank's RedHot Buffalo Sauce or other hot sauce quantity depends on how spicy you want it
• 1 Avocado
• Tostadas

Instructions

• Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.
• In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.
• Add the shrimp and mix well.
• Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.
• Mix well and serve on the tostadas adding hot sauce to taste and avocados.

Nutrition

Serving: 125g | Calories: 216kcal | Carbohydrates: 10g | Protein: 26g | Fat: 8g

The post The Best Ever Mexican-Style Shrimp Ceviche Recipe appeared first on My Latina Table.

If you are a fan of seafood and are looking for a great new way to cook tilapia, then you are going to love this recipe for Fried Tilapia with a Spicy Chipotle Salsa. Keep reading to find out more!

I grew up on the east coast of Mexico in the state of Veracruz, and that means I grew up eating a lot of seafood! For me, there was pretty much nothing better than walking along the beach and trying different types of seafood that the vendors were selling. I tried so many different types and there were only a few that I didn’t like.

Aside from the fish that we would buy when we were walking along the beach, we also used to eat it all the time at home. My mom is an amazing cook and she always made the most delicious homemade salsas to go along with the fish. Now that a lot of people have lent on their mind, I thought it would be a perfect time to share this amazing recipe for Fried Tilapia with a Spicy Chipotle Salsa. It is super simple to make and the flavors are out of this world!

Since Chipotle is one of the main ingredients for the salsa, it is important to get chipotle peppers in adobo that are high quality and delicious. I love to buy LA MORENA® Chipotle Peppers in Adobo, because LA MORENA® is a brand that I know that I can trust to have great flavor and ingredients. I always pick up a couple of cans from the Hispanic aisle when I do my shopping at Walmart, because I use them in so many recipes.

In addition to the chipotle peppers, this recipe includes other fresh ingredients like tomatoes, onions, and guajillo peppers.

I make this with a whole tilapia (with the skin and all), because that is how we eat it in Mexico, but you can definitely use the sauce for a skinless filet as well if that is more in line with your tastes.

Since my mom is here now helping with the new baby, we made this the other day and it turned out amazing! I hope that you will enjoy it as well and make sure to let me know in the comments below how it turned out.

For more delicious recipes using LA MORENA® products, check out their social hub here.

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Fried Tilapia with Spicy Chipotle Salsa

Author Charbel Barker

Ingredients

• 1-2 Whole Tilapias you can substitute another mild fish.
• 1 Tomato
• 1/4 Onion
• 2 cloves of garlic
• 1 guajillo pepper de-seeded
• 1-3 chipotle pepppers in Adobo
• Oregano
• Salt Pepper
• 1/4 cup of orange juice

Instructions

• Clean the tilapia well and season with salt and pepper prior to frying it.
• Saute the tomato, onion, garlic, guajillo pepper, and chipotle peppers in a little bit of oil.
• Add the above to a blender with the oregano, salt, pepper, and orange juice and blend well.
• Strain the mixture and add to a frying pan with a little bit of olive oil and heat over medium heat for 5 minutes.
• Pour the sauce over the fried tilapia and eat right away.

The post Fried Tilapia with Spicy Chipotle Salsa appeared first on My Latina Table.