Fish & seafood
Cazón en adobo (marinated shark fillets)
Cazón, a small shark, is marinated in an adobo of garlic, vinegar and oregano, then fried. A popular seaside dish in Venezuela, served hot or cold as a starter or a simple meal.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Cut the cazón fillets into pieces about 5 cm long, rinse them in cold water and drain.
- Crush the garlic with the salt, then mix it with the vinegar, oregano, cumin, pepper and the juice of the lime to make the adobo.
- Finely slice the onion and add it to the marinade along with the fish pieces.
- Cover and leave to marinate in the fridge for at least 2 hours, turning the pieces once.
- Heat the oil in a deep pan to 170 °C and drain the fish, keeping a little of the marinade.
- Fry the pieces for 3 to 4 minutes until golden and the flesh flakes easily with a fork.
- Drain on kitchen paper, drizzle with a little of the leftover marinade and serve with lemon slices.
Variations and tips
Cold version. Let the fried pieces cool, then return them to the adobo for 1 hour: the flavour intensifies and the dish can be eaten as a salad.
Using what's available here. Replace the cazón with mako shark or whiting fillets, which are less firm but just as tasty.
More ideas
Venezuela
Venezuela
Venezuela
Venezuela
Venezuela
Venezuela
Venezuela
Venezuela
Original Ecomely recipe.