4 kg of piranha, cleaned and cut into large chunks
Salt and black pepper to taste
5 large cloves of garlic, minced
Juice of 3 limes
1 xicara plus 5 soup spoons of olive oil
0.5 kg of peeled and seeded tomatoes, diced
2 medium red peppers, cut into strips (260g)
1 large onion, diced (150g)
5 soup spoons of chopped parsley
5 green scallions, chopped
5 soup spoons of ground coriander
Pimenta Malagueta sauce
4 kg of piranha, cleaned and cut into large chunks
Salt and black pepper to taste
5 large cloves of garlic, minced
Juice of 3 limes
1 xicara plus 5 soup spoons of olive oil
0.5 kg of peeled and seeded tomatoes, diced
2 medium red peppers, cut into strips (260g)
1 large onion, diced (150g)
5 soup spoons of chopped parsley
5 green scallions, chopped
5 soup spoons of ground coriander
Pimenta Malagueta sauce
Season the piranha chunks with salt, black pepper, garlic, and lime juice
Let it rest for 2 hours
In a large pot, heat 1 xicara of olive oil and sauté the fish
Next, fill the pot to the halfway mark with boiling water, cover, and let the piranha cook until it's well done
Then, strain all the liquid and reserve
Gently remove all the bones from the fish with care
Blend the meat and liquid in a blender until it's creamy. Reserve
In a saucepan, heat the remaining olive oil and add the tomato, red pepper, onion, parsley, chives, and coriander
Sauté well and add the sauce
Serve hot with Pimenta Malagueta sauce.
