Leyla’s Sudado

Recipe Author: Leyla Ruby Bayona Pazos

Hometown: Lobitos, Peru

This recipe is well known in this area, especially for being quick and easy to prepare for lunch, I learned this recipe from my mother.

We use cabrilla. It is a fish that is very close to our area here in Lobitos, and is easy to find. The fish that we prepare today is fresh because my brothers are fishermen and they brought it to me.

Sudado with rice, yucca, and sweet potato. Photo by Jesús Espinoza Panta.

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Ingredients

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

• 1 Onion 

• 1 Tomato

• ½ Bell Pepper 

• Escabeche (pickled jalapeño)

• 2 pinches of chopped cilantro

• 2 Garlic cloves 

• A pinch of cumin

• 1.5 cups of fermented yellow corn (or use vinegar)

• Salt as you like

• Oregano as you like 

• A splash of oil

• 1 cup of water

For the Rice and Sides:

• 2 cups of rice

• 2 sweet potatoes

• 2 boiled yuccas

• 1 Lime 

• 1 Lemon drop pepper

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Leyla Ruby Bayona Pazos

Photo by Emi Koch.

How to Prepare

Step 1

Chop the onion, pickled tomato, and bell pepper into squares.

Put everything in the pan together with the ground garlic, accompanying with the indicated spices and seasonings.

Take it to the fire and fry everything until a sauce is obtained.

Step 2

Add the vinegar or chicha de jora and the glass of water.

Cover everything and boil for 4 minutes.

Step 3

Cut the fish in half lengthwise so the fish can spread open. Remove the tail and fins from the fish and make a few cuts in the center so that it cooks well from the inside.

You can also keep the fins and tail for a more fatty taste. It's up to how you like it.

Step 4

After four minutes, check to see that our already made juice is now boiling.

Now, add the fish to the sauce and let it boil for 5 or 7 minutes.

Step 5

For the rice, we put garlic and oil in the pot to fry, then we put it in water and salt.

When it is boiling, after washing the rice, we put it all to boil. Delicious.

Step 6

We can accompany with yucca and parboiled sweet potato, then "turn off the kitchen" and serve.

All recipe photos by Jesús Espinoza Panta.