Recipe Author: Carmen Rosa Eca Panta

Hometown: Lobitos, Peru

Cabrilla is a common species along our coastline. Everyone here grew up eating cabrilla. It is very delicious.

My brother is a fisherman and he always brings me fresh fish when he can. Somedays, the sea is too rough to fish. Sometimes, we can't find cabrilla as often as before. He brings me the cabrilla when he can and I cook this recipe for my family.

Ingredients

• 1 Entire cleaned fish (we use Cabrilla, but other white fish, like rockfish, would work well)

• 2 onions 

• A few colorful peppers

• 1 tbsp cumin

• 1 tbsp chili pepper

• ½ tsp salt

• Cooking Oil

• A splash of white vinegar

• 2 boiled eggs

• A handful of olives

• 2 sweet potatoes

• Rice

Carmen Rosa Eca Panta

I learned this recipe as a little girl. Our school offered a cooking class one time, and together with my friends, we learned how to cook a traditional dish from our town using the cabrilla, a fish that is well known.

How to Prepare

All photos by Jesús Espinoza Panta.