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1
PICKLED RED ONION AND TOMATO SALSA:.
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2
Cut each onion in half, slice very finely and place in a bowl. Sprinkle with 1 tablespoon salt and let rest for about 10 minutes.
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3
Cover the onions with lukewarm water and let rest for another 10 minutes.
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4
Rinse and drain the onions.
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5
Add the lime juice and the oil, place in the fridge until about 30 minutes before serving.
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6
Cut the tomatoes in half and slice very finely.
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7
Mix the onions, sliced tomatoes and cilantro, taste and add salt if necessary.
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8
FISH SOUP:.
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9
Heat the oil on medium heat to make a refrito (fried preparation to add to recipe) with diced onion, tomato, cumin, chili powder and salt.
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10
Add the water and cilantro springs, bring to a boil.
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11
Add the tuna and cook for until the tuna is fully cooked, about 15 minutes.
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12
Drain the tuna and keep the broth to cook the yuca.
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13
Separate or break the tuna into small to medium size pieces.
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14
Bring the tuna broth to a boil and add the yucas, cook until tender but firm, about 30-40 minutes for the frozen yuca.
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15
Take the yuca from the broth, remove the strings and cut into bite size chunks.
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16
Add the yuca chunks and tuna pieces to the broth, taste and add salt if needed.
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17
Re-warm the soup if necessary and serve topped with a good amount of pickled onion and tomato salsa. If desired, can also serve with avocado slices and extra lime slices.
