Ever since leaving Peru I’ve been craving the flavors and especially this salsa! The onions are sweet and vinegar-y and delicious. You would never think these flavors are so easy to achieve at home. Try this recipe and I know you’ll love it as much as I do. Onions are a good source of biotin, manganese, copper, vitamin B6, vitamin C, and fiber. One large onion contains 11 mg vitamin C, 0.18 mg vitamin B6, and almost 3 g fiber. In addition to vitamins and minerals, onions contain antioxidants and sulfur-containing compounds. Red onions are more rich in antioxidants than white onions. They contain more anthocyanins and quercetin otherwise known as flavonoids. Onions are generally used as flavor enhancers or as a small part of a recipe. I love that this salsa features onions and reminds me of my trips to Peru. Enjoy!
Peruvian Spiced Fish + Salsa Criolla
- 4 tilapia fillets
- Seasoning mix: 1 tbsp cumin, 1 tbsp paprika, 1/2 tsp oregano, 1/2 tsp pepper, 1/4 tsp garlic powder
2 red onions, finely sliced
1 tbsp vegetable oil
1 small habanero pepper, finely sliced
1 tbsp red wine vinegar
3 springs of cilantro, chopped
Juice of 2 limes
1 tbsp salt
Season the sliced red onion with 1/2 tbsp salt. Rinse in plenty of cold water and let sit for 3 minutes. Drain thoroughly. Place the onion in a small bowl and season again with 1/2 tbsp salt, lime juice, and red wine vinegar. Add the habanero pepper, vegetable oil, and cilantro. Mix well. While the onion salsa marinates, season the tilapia fillets with the seasoning mix. Cook on medium heat for about six minutes on each side or until cooked through. Serve fish warm with salsa ciolla on the side.
Serves: 4 | Serving size: 1 tilapia fillet, 1/4 cup salsa
Calories: 203 calories, total fat: 7 g, total carbohydrates: 11 g, dietary fiber 3 g, sugars 4 g, protein 25 g
What is your favorite kind of salsa? A close second for me is pineapple salsa. Tell me below!