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Calories
Preparation
30 Minutes
Author
InacapIngredients
- ½ Kilo of fresh sea bass fillet
- 2 kilos of fresh clams with shells
- 1 kilo of fresh clams with shells
- 3 units of piure topping and washing
- ¼ cup sea chicory seaweed
- ¾ cup sea shrimp tails
- 18 units of mussels, steamed and flaked
- ½ unit of white onion chopped in half feathers
- 1 tablespoon green pepper, chopped in strips
- 1 tablespoon celery, chopped in strips
- Sea salt to taste
- 4 units of squeezed and filtered lemons
- ½ cup fresh cilantro leaves
- 1 teaspoon of green chili chopped in strips.
Instructions
- Step 1 - Clean and cut the sea bass into 1½ cm cubes and set aside refrigerated.
- Step 2 - Wash, open, shuck and clean the clams, reserving their juice.
- Step 3 - Apart wash, open and clean the clams. Pound gently and blanch in boiling water. Cool and set aside.
- Step 4 - Chop the sea chicory and piure. Keep refrigerated.
- Step 5 - Separately, put all the seafood in a bowl, add the onion, bell pepper and celery. Season with salt, lemon juice and the reserved clams. Add a little of the juice of the mussels.
- Step 6 - Finally add chopped coriander and green chili. Mix well and serve chilled.
