Raw Moqueca recipe - Brazilian Fish Stew

Chop the bell peppers, removing the seeds and white bits, into tiny cubes.

Use cherry tomatoes instead of big tomatoes, as they are sweeter.

Chop red onion finely, as it is milder and sweeter than white onion.

Squeeze the juice from the limes into a bowl.

Chop coriander finely, but not too finely, to avoid overpowering the taste of the fish.

Skin the fish using a technique where you pull the fish while pushing the knife to remove the skin.

Cut the fish into cubes.

Combine the fish with the chopped ingredients and lime juice in a bowl.

Add salt and black pepper to the mixture and stir well.

Let the mixture rest for about 5-10 minutes until the outside of the fish looks lightish.

Spoon the fish and garnish into a martini glass and sprinkle fresh garnish on top.

Top off the glass with more marinade juice and drizzle palm oil on top.

Equipment Needed

Dietary

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