600 g of tuna or firm-fleshed fish, such as swordfish or mackerel
300 g of clams
lemon juice
olive oil
salt and black pepper to taste
600 g of tuna or firm-fleshed fish, such as swordfish or mackerel
300 g of clams
lemon juice
olive oil
salt and black pepper to taste
Slice the fish into thin strips and let it marinate in lemon juice and salt
When serving, combine with olive oil, black pepper, and clams
Serve chilled
Serves 4
(Note: In Spain, this salad is made with rape, a fish that does not exist in Brazil.)
