Apple cider Vinegar
Ginger, chopped finely
White Onion, chopped
Chile, sliced or chopped
Salt and pepper
Soak small fishes in vinegar and debone. Discard remaining vinegar.
In a glass bowl, place the deboned fishes, ginger, white onions and chile. Add vinegar up to half part of the mixture.
Season with salt and pepper. Serve chilled.
Coconut milk, ground peanuts and tomatoes may be added. Use cubed slices of bigger fishes like salmon or tangigue
- Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.
blogspot.com/. And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire. blogspot.com/Happy Reading!