Fish dip

achiote paste (about 1.75 ounces or 50 grams) • orange • limes • garlic • white vinegar • Salt and pepper, to taste • salmon fillet • Roma tomatoes • white onion • serrano peppers • Cilantro • Ataulfo mangos •

breaded charales (small dried fish) • Roma tomato • white onion • jalapeño pepper • small handful cilantro • olive oil (30 ml) • Salt and pepper to taste

fillets of Nile perch or tilapia • paprika powder, to taste • tomatoes • parsley • green or yellow bell pepper • lime • chicken bouillon • mango • salt, to taste • pepper, to taste

fish fillets, cut into thin strips • Salt and pepper to taste • paprika or sweet paprika • flour • egg • Sparkling mineral water • baking soda • Oil for deep frying • Pico de Gallo: • tomatoes, seeded and diced • red onion, finely chopped • avocado, diced •

whole red snappers, uncleaned or filleted • oil (250 ml) • banana leaves • limes • pico de gallo to taste • tomato and onion, sliced • salt and pepper

large tilapia fillets • rice • cilantro • white onion • garlic • large semi-ripe mango • small shallots • large jalapeño peppers • large tomatoes • Juice of 4 limes

tuna medallion • avocados • Juice of 3-4 limes • onion • cilantro • tomatillos • dried hibiscus flowers • minced garlic • Chicken bouillon powder