From the Sea

In a pan with oil, seal salmon at high temperature on both sides. Then lower the temperature and let cook for a few minutes. Do not overcook or salmon will dry up. We suggest cooking salmon medium.

For the pineapple pico de gallo follow the same recipe of our Tropical Pico de Gallo, but add pineapple instead of tomato and mango.

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For this recipe, it is important to have fresh fish from a reliable source. The fish should have no strong odors and its texture shouldn’t be slugged. Cut the fish into small cubes and add the rest of the ingredients. Adjust flavors.
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Marinate the fish steak with seasoning.

Add oil in a very hot pan and seal the fish. First at a high temperature and then medium-low. We recommend cooking the salmon medium and the tuna medium rare.

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Season the tuna with “Chuleria en Pote” and cover both sides in sesame seeds. In a hot pan with sesame oil, seal both sides of the steak for no more than 10 seconds. Cut in slices.
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Marinate the fish and cover in oil, then soak into the plantain greaves on only one side. In a pan with oil, cook fish on both sides at medium temperature for about 5 minutes each side.
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