Scorpion Fish Tacos
Ingredients
- 600 gTrachyscorpia cristula echinata (Köhler 1869) (skinless fillets)
- 8 pcSoft tortilla (for filling), made from corn (warmed)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 1 pcRed onion (finely chopped)
- 2 pcRound tomato (small dice)
- 2 pcGarlic (pressed)
- 1 pcHot chili pepper (seeded and sliced)
- 1 pcFresh cilantro (chopped)
- 3 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 tbspAchiote paste (diluted paste)
- 1 tbspChipotle in adobo sauce (chopped with its sauce)
Method
Scorpion fish that flakes with a fork, quickly seared with a hit of chili and fresh lime. The soft tortilla wraps around the fish, which keeps its skin slightly charred.
- 1
Fillet the scorpion fish. Ensure no bones remain. Cut the flesh into wide 3 cm strips to keep them juicy during cooking.
- 2
In a dish, dilute the achiote paste with lime juice. Add the chopped chipotle, minced garlic, and sliced fresh chili. Add the fish, coat each piece in this brick-red mixture and let marinate while preparing the rest.
- 3
Dice the tomatoes and red onion into small, even cubes. Chop the fresh cilantro. Mix everything with a drizzle of olive oil and a pinch of salt.
- 4
Heat a pan with olive oil. Sear the fish over high heat. The flesh should become opaque and pearly, with a light golden color on the edges.
- 5
Warm the tortillas for a few seconds in a dry pan to soften them. Place the flaked fish, add the fresh garnish, and serve immediately.
Frequently asked questions
How do you get this dish right?
- Do not overcook the scorpion fish; it must stay pearly to avoid becoming dry.
- If the pan smokes, lower the heat: you want to sear, not burn the marinade.
How long does this dish keep?
Eat immediately. Cooked fish can be kept for 24 hours in the fridge but loses its texture.
