Hashed Fish with Fresh Herbs and Olives

Minilla

Preparation info
  • Makes

    6–8

    servings
    • Difficulty

      Easy

Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

Minilla is a local veracruzan term for what other Mexicans might call salpicón de pescado. For a dozen or more years I’ve been serving a somewhat related red snapper salpicón (a name for shredded mixtures or mishmashes) at my original restaurant. But now I’ve fallen equally in love with the subtler, less “sweet”-spiced minilla of Veracruz. This version is based on one that I encountered at Las Brisas del Mar in Boca del Río. I love the different things Tomasita Meléndez