🌶️ ¿Amante del Marisco? Espera a Probar Estos CALLOS de LOBINA

In the vast ocean of flavors, there is a hidden treasure that has captivated the most discerning palates. Embark on this recipe that will challenge everything you knew about seafood. Ingredients: 600 g boneless and split sea bass 50 g salt 1 liter ice 200 milliliters water Pepper to taste 2 1/2 cups chopped onion 2 1/2 cups chopped cucumber 9 lemons 1 cup Clamato juice 4 tablespoons seafood sauce Seafood sauce 1 Serrano pepper 4 black peppercorns 4 chiltepín or piquín peppercorns 1 garlic clove 1/4 cup red onion 1/2 cup Clamato juice Pinch of salt 1 tablespoon Sriracha Serves 4 Preparation time: 30 minutes Contains 240 calories per serving STEP 1: The sea bass 1.- Cut the fish into even squares, approximately 2 to 3 centimeters per side. It must be 100% fresh fish, otherwise it won't turn out right. It yields 50% of the meat already in the tripe. 2.- Mix the fish with salt first in a bag, then the ice, and finally the water. Refrigerate for 3 hours or more (maximum one day). This increases the volume and weight by another 30%. 3.- Drain the water and ice, and rinse it a little to remove excess salt. STEP 2: The Sauce Ingredients: RED SAUCE ½ large serrano pepper, deseeded ¼ black peppercorns ¼ dried chiltepín or piquín peppercorns ¼ large garlic cloves ¼ cup red onion ¼ cup clamato ¼ pinch salt ½ tablespoon srirasha Prepare a cup of clamato with the sauce to taste. STEP 3: The Vegetables. Just two vegetables because this is a sincere recipe. Flat-cut red onion to taste. Sliced ​​cucumber for the bed, also used for garnish. Preparation. In a bowl, place the fish and add pepper to taste, salt, and pepper. Mix the onion and cucumber. Squeeze the lemons into the mixture. SECRET Pour the Clamato. SECRET Mix the onion and cucumber. Squeeze the lemons into the mixture. SECRET Pour the Clamato SECRET Basic Rice: http://bit.ly/41nnRO0 Seafood Sauces: http://bit.ly/41g7in4 Chicken Broth Base for Recipes: http://bit.ly/41pU4EA Cook Perfect Shrimp: http://bit.ly/3lSabKz Sushi Rice: http://bit.ly/3StmFoi Seasoning a Chinese Wok: http://bit.ly/3INM1ZN Seasoning a Cast Iron Skillet: http://bit.ly/41BhPJZ