Chef – Laura Rosano
250 g pejerrey
50 g pitangas (Brazilian cherry)
1 red onion
1 bell pepper
100 cc guava vinegar
anacahuita pepper (pink peppercorn)
In a frying pan, add 50cc of olive oil. Once hot, add the onion and the julienned bell pepper, then the fish, the Brazilian cherries, the pink peppercorn and the guava vinegar. Cook for 5 minutes, add salt and pepper. Keep in a jar for up to a week in the refrigerator.