The sautéed albacora is a delicious dish, originating from the Iquique region. It is the result of combining albacora with various ingredients that enhance its flavor, making it a main course worthy of delight.
Originating from the Iquique region, it has emerged from the blend of ingredients that highlight the fresh flavor of the fish.
It is appreciated for its mix of flavors and exquisite texture, making it an emblematic dish of the region.
Sautéed Albacora
Ingredients
6 Albacora fillets or acha
3 tablespoons of Soy sauce
½ cup of Lemon juice
1 ½ cup of Bell pepper, diced
1 ½ cup of Tomato, peeled and cubed
1 ½ cup of Assorted pickles, finely chopped
1 cup of Celery, peeled and finely chopped
2 cups of Green onion leaves, chopped into -3 cm pieces
1 can of Olive oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Cut the fish into cubes, lightly blanch in boiling salted water
Step 2 : Remove and place in one or two low dishes, in a single layer
Step 3 : Season with soy sauce, lemon juice, and pepper, then let rest
Step 4 : In a bowl, mix the bell pepper, tomato, pickles, and celery
Step 5 : Pour the vegetable mixture over the reserved fish
Step 6 : Finally, cover with a layer of green onion leaves
Step 7 : Heat until almost boiling and then pour over the green onion branches, as evenly as possible, covering the entire preparation
Step 8 : Serve immediately accompanied by rice, quinoa, boiled potatoes, or mashed potatoes
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