Gut the fish, scale it and cook it together with the bay leaves and the onion for about 15 minutes in sufficient water, make the potatoes. In the meantime, clean the peppers, cut them into strips and blanch them briefly with hot water. Rinse and chop the lettuce, cut the onion rings, dice the mozarella or feta cheese, cut the tomatoes into small pieces, remove the skin from the avocado and cut it into small strips, mix the lime, vinegar, Tabasco (lemon if necessary) and oil in a sauce and finally chop the coriander (parsley if necessary). Skin the fish, remove the bones and cut into bite-sized pieces, remove the peel from the potatoes and cut into cubes.
Put the lettuce, fish pieces, potatoes and bell pepper slices in a sufficiently large bowl, pour the sauce over them, mix well, season with salt to taste and pepper to taste, pull. Garnish with tomato pieces, onion rings, cheese cubes, avocado slices and sprinkle with cilantro. Serve.
Salpicón de pescado can be served as an entrée or as a main course, along with buttered baguette slices and a dollop of frijoles refritos, which taste exceptionally good when given a dusting of chile-spiced crème fraiche. In Mexico, the dish is accompanied by a stack of hot tortillas. The best accompaniment is a dry white wine, such as.
Zinfandel from Baja California.
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