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Chilean Piures in Green Sauce Recipe
Chilean Piures in Green Sauce Recipe

Chilean piures in green sauce are a delicious, albeit not widely known, appetizer similar to ceviche, ideal for replenishing the body after a lively night thanks to their freshness and intensity.

How to make Piures in Green Sauce?

This is a seasonal recipe, as the maturity period of piures extends between September and March, and before preparing them, they must be cleaned very well since their water-filtering nature often accumulates a lot of sediment, and only the intense red parts should be preserved.

Nutritional Information

Category: Appetizers
Cuisine: Chilean
Calories: 200
Preparation: 15 minutes
Cooking: 5 minutes
Servings: 4 people

Chilean Piures in Green Sauce recipe

Ingredients

  • 500 g of fresh piures
  • 4 lemons
  • 1 onion
  • 1 green chili
  • Fresh cilantro
  • Salt
  • Oil

Preparation

  1. Wash the piures thoroughly in cold water until very clean, preserving only the intense red parts.
  2. Cut the piures into medium pieces and cover with cold water, soak and mix with the juice of one freshly squeezed lemon for about 5 minutes, strain and reserve in a medium pot, give a boiling water bath, strain again and reserve in a bowl.
  3. Chop the onion into small squares, the cilantro, and the green chili, and add them to the bowl with the piures.
  4. Incorporate the juice of two freshly squeezed lemons, oil to taste, and salt, mix well and let it rest for 10 minutes.
  5. Serve the piures in individual bowls, optionally accompanied by a cold glass of Sauvignon Blanc wine.

Benefits of consuming Piures

Chilean piures are rich in essential nutrients such as iron, proteins, and vitamin B12, making them a valuable source of energy and contributing to blood health. In addition, the consumption of piures provides a content of natural antioxidants that can promote cell protection and overall health.

Did you know?

Piure is a hermaphroditic animal, it does not need a male or female to reproduce, which led to its overexploitation and being endangered, although its rapid growth period of just one year has allowed it to be adequately controlled.

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