2 red onions.
½ chili chopped into fine julienne.
1 bunch of chopped cilantro.
350 grams of clean scallops.
2 ounces white vinegar.
3 ounces of light soy sauce
1 ounce of Worcestershire sauce.
Sautée in a very hot frying pan the chili, then the onions, scallops, tomatoes, add vinegar, soy sauce , Worcestershire sauce and sprinkle with chopped cilantro at the end.
NORTH CORN PEPIAN
1 large not very ripe corn.
1 red onion.
2 tablespoons minced chili.
1 tablespoon minced garlic.
1 tablespoon white pepper.
Salt to taste.
4 tablespoons of coriander leaves, washed, blanched and pureed.
2 cups of fish broth.
Fry in oil onions and garlic, add salt and pepper, this seasoning is made over low heat.
Add the minced yellow chili and the ground coriander.
Blend the corn with the fish stock and add to the pan, stir constantly without stopping.
Cook 25 to 30 minutes with ½ yellow chili open, without seeds, to give flavor to the stew.
GRILLED GROUPER FISH
4 fillets of Grouper fish of 180 grs. each one.
Place on a hot grill with a little oil, the Grouper fish fillets previously seasoned with salt, pepper and lemon juice.