Preparation

Chop the paiche (pirarucu) into squares of the same size and place in a container, add the lemon juice and marinate for about ten or fifteen minutes, then add the onion, salt and chili. Serve garnished with lettuce leaves, manioc and corn and, if you like, chifles.

Ingredients

  • half a kilo of fresh paiche (pirarucu)
  • half a cup of lemon juice
  • a large onion cut into julienne
  • boiled yucca
  • two boiled corn
  • charapita pepper
  • Lettuce leaves
  • salt and pepper to taste
  • chifles (optional)