Preparation

In a bowl put 500 ml of water, the juice of 3 lemons and salt.
This marinade will serve to prevent the guariroba from darkening.
Slice the guariroba (as thin as possible) and place in this marinade, reserve.
Drain the guariroba and rinse under running water (quickly so that it does not get dark). Transfer to a serving dish.
Fry the garlic in the olive oil, and pour the garlic and olive oil mixture over the heat to scald. Shake well.
Season with the rest of the lemon, onion, pepper and salt.

Ingredients

  • 500 g guariroba (1 medium guariroba)
  • 4 tablespoons of olive oil
  • 3 chopped garlic cloves
  • Juice of 4 lemons
  • Green smell (parsley, coriander, chives)
  • Onion
  • smelling pepper
  • salt