- fish fillets - 360 Grams
- water - 3 Cups
- chicken broth - 600 milliliters
- Ground Cumin - 1/2 Teaspoon
- garlic powder - 1/4 Teaspoon
- hot pepper sauce - - To taste
- pot (300 g) of tomatoes with jalapeno pepper - 1 Piece
- cucumber - 1 cup
- zucchini - 1 cup
- tomato - 1 cup
- green onions - 1/4 cup
Defrost the fish if it has been frozen. Rinse the fish and cut into pieces. In a medium saucepan bring the water to a boil, add the fish. Cover and simmer for 3 to 4 minutes. Drain and cool the fish. In a medium saucepan mix chicken broth, cumin, garlic powder and hot pepper sauce. Bring the mixture to a boil. Remove from heat. Put in a large bowl. Add tomatoes with jalapeno pepper, cucumber, zucchini, tomatoes and green onions. Cover and cool for 4 to 12 hours. Before serving, mix the cooled fish with the vegetable mixture.
Servings: 4-6