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Arepa with Sea Bass, Avocado, Tomatoes (Jorge Gonzales)

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Arepa with Sea Bass, Avocado, Tomatoes (Jorge Gonzales)

The perfect arepa with sea bass, avocado, tomatoes (jorge gonzales) recipe with a picture and simple step-by-step instructions.

  • Salt
  • Pepper
  • 200 g Arepa flour (pre-cooked corn flour)
  • 300 g Sea bass fillet
  • 2 Pc. Red onions
  • 2 Pc. Tomatoes
  • 1 Pc. Avocado
  • 1 Pc. Organic lime
  • 4 Pc. Coriander sprig
  • 1 Pc. Chilli pepper
  • 1 pinch Sugar
  1. Preheat the oven to 200 degrees.
  2. Mix the arepa flour with 250 ml of warm water and 1/3 teaspoon of salt and knead briefly. The dough should be easy to shape.
  3. Shape flat cakes about 1 cm thick and fry them in hot vegetable oil on the reverse side. Let simmer in the oven for about 10 minutes.
  4. Mix the lime juice, lime zest, chopped coriander and chopped chilli with a pinch of sugar and season with salt. Dice the sea bass, tomatoes and avocado and marinate with them. Season to taste.
  5. Cut and fill the arepas. Top with a little coriander.
  6. Image rights: Wiesegenuss
Dinner
European
arepa with sea bass, avocado, tomatoes (jorge gonzales)

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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