金枪鱼鳄梨酸橘汁腌鱼配莎莎酱

莎莎玛莎是一种调味品，让你停下脚步，一尝它的味道。它也粉碎了你对墨西哥食物的期望。亚搏电竞直接翻译成英语，意思是“勇敢的萨尔萨舞”。这是橄榄油。是烤过的烟熏辣椒。是烤坚果和种子。这是油炸大蒜。所有这些美味的部分加在一起就是一种方便而又松脆的萨尔萨辣酱，它几乎永远不会变质，而且无论它碰到什么东西，味道都很好:墨西哥粉饼、墨西哥玉米饼、沙拉、披萨、硬皮面包和海鲜。亚搏电竞这是墨西哥对意大利浸油橄榄油和亚洲辛辣辣油的回应。在墨西哥城的街头小吃摊和像Michoacán这样的坚果种植区，你可以体验到这种独特的萨尔萨辣酱，在那里，澳洲坚果被加入到调味亚搏电竞料中。 While it’s traditionally a very spicy salsa, we like to temper the heat just a bit so we can taste the grassy qualities of the good olive oil (we love a buttery Arbequina variety). The beautiful thing about this salsa is that once you get the ratios down, you can experiment with other nuts, seeds, and chiles. It’s also great because you can make it any time of the year, unlike tomato salsas that only taste their best during peak season.When you add a couple of spoonfuls to cubed raw fish, salsa macha is a game changer that transforms an everyday ceviche into an extraordinary dish. Paola created this recipe as a heartier way of getting her ceviche fix during a weekend getaway in the desert with friends. She grew up eating salsa macha at her grandfather’s restaurant in Puerto Vallarta, where it is spooned over butterflied, wood-roasted whole fish. I love the meaty tuna that she uses in this recipe—it stands up to the boldness of the salsa. This ceviche is great on top of tostadas or eaten like poke as an appetizer. And the best part is that you can make the salsa ahead of time, and just stir it together with the remaining ingredients just before you’re ready to eat. But no matter what you serve it on, once you make and taste your first莎莎玛莎，它将永远在你的冰箱角落里占有一席之地。