400g cooked crayfish
1 cup chopped salted fish
1/2 cup chopped pickled peppers
vinaigrette or lime juice for seasoning
salt and pepper to taste
1 bunch fresh parsley
3 hard-boiled eggs, cut into wedges
400g cooked crayfish
1 cup chopped salted fish
1/2 cup chopped pickled peppers
vinaigrette or lime juice for seasoning
salt and pepper to taste
1 bunch fresh parsley
3 hard-boiled eggs, cut into wedges
Mix the crayfish, salted fish, and pickled peppers in a medium bowl
Season with vinaigrette or lime juice, salt, and pepper
Divide into six portions and serve each portion on a bed of fresh parsley
Garnish with an egg wedge
Serve 6 times, one serving per time
One extra serving is permitted.
