A Sechura-style technique to “bring back” salt-pressed fish: first it is desalinated in cold water, then briefly steeped in hot water off the heat so it turns firm yet juicy without boiling. Served immediately with red onion and lime salsa, plus the classic side of sarandaja beans. Simple, precise, and texturally unique.
Rinse the salted fish under cold water and place it in a bowl with part of the water for 35 to 40 minutes, changing the water once. It should stay savory, but no longer harsh.
While the fish desalts, cook the sarandaja in a pot with part of the water for 55 to 65 minutes, until tender but still whole. Salt only at the end with part of the salt and drain.
Slice the red onion into thin slivers and rinse it quickly. Mix with key lime juice, ají limo
Turn what you find into an experience you can actually bring to your kitchen.
Heat the remaining water until boiling, turn off the heat, and only then submerge the drained fish. Cover and steep for 4 to 5 minutes, without boiling, until firm and juicy.
Carefully remove the fish and let it drain for 1 minute. If you see very thick flakes, separate them lightly by hand or with tongs; do not break it down like a stew.
Serve the hot-water-steeped fish warm or hot, with the onion salsa on top and the sarandaja on the side. The point is for the fish to stay firm, savory, and juicy, not boiled.
