1 kilogram of cachaceo
1 cup of oil
1 small cup of lime juice
a sprig of rosemary
4 drops of red pepper sauce
2 large pickled cucumbers
red pepper-stuffed olives
salt and pepper
1 kilogram of cachaceo
1 cup of oil
1 small cup of lime juice
a sprig of rosemary
4 drops of red pepper sauce
2 large pickled cucumbers
red pepper-stuffed olives
salt and pepper
Make a marinade with the oil, lime juice, ground rosemary, and 4 drops of red pepper sauce
Cut the fish into 2 1/2-inch squares and marinate it in this preparation for about 30 minutes at room temperature
Next, thread the fish pieces onto skewers, alternating with slices of pickled cucumber and stuffed olives
Season with salt and pepper and baste frequently with the marinade, turning the skewers occasionally to achieve even cooking
Some people prefer using fresh tuna for this type of skewer.
