If you have never tried Salvadoran food before, you need to. It is so delicious, I could eat it every day. Well lucky me, I get to eat Salvadoran food a couple of times a week because not only is my amazing partner-in-crime a chef, but he’s a Salvadoran chef at that. 

Well, I have been quite selfish the past nine years because I have wanted to keep him and all of his concoctions to myself. However, it’s time to reveal his talent to the world.

Keep reading for a step-by-step guide on how to make this delicious Salvadoran Pescado Frito recipe, plus side dish recommendations!

This Pescado Frito recipe that I am going to share with you today is a Salvadoran delicacy, and it is so finger-licking-good that as soon as Carlos or I mention the words “pescado frito”, we are running to Wegmans to get all of the ingredients!

Pescado Frito means fried fish; however, this is not the kind of fried fish that you may have tried before.

This fried fish has no batter, bread crumbs, or egg. It is cooked in oil, however, Carlos’s way of preparing and marinating the fish before frying it gives it a to-die-for flavor that leaves the fish dorado y crujiente (golden and crispy).

This recipe is for an entire entree. It comes with two sides, an iceberg salad, and rice. And if you want to make it a full-fledged Salvadoran meal, you cannot miss out on the homemade tortillas made from masa.

The total cooking time includes the time it takes to prepare all of this dish’s components. If you are a multitasker, it will take you significantly less time.

Ingredients for Salvadoran Pescado Frito

• 2 Whole Fish
• 1 cup of Mustard
• 4 Limes
• 1 Lemons (optional)
• 2 cups of rice
• 1 Head of Iceberg lettuce
• 2 Tomatoes
• 1 Red Onion
• Masa (Optional)
• 1 cup of  Oil
• Sea Salt

My favorite place to buy fresh fish is Wegmans. They have a great selection of meaty fish at an affordable price. The particular fish we used in this tutorial is a Branzino, the Italian name for a Mediterranean Sea Bass. 

*Don’t settle for the cheapest option. The best quality the fish, will be more meatier and have less bones. Remember, this is a delicacy, so it is more about quality over quantity.

Select a fresh fish (preferably whole), and small to medium in size so that it properly fits in your saute pan. 

Thank you so much for reading. I hope you enjoy this dish. If you give it a try, please let me know your thoughts in the comments below!!!

The post Step By Step Salvadoran Pescado Frito appeared first on Bilingual Beginnings.

We are not only raising our son bilingually, but also biculturally and one way we expose him to his Salvadoran roots is through food.

Luckily, my partner is a chef, so he’s got this aspect taken care of, while I focus on the linguistics!

Have you ever tried Salvadoran food? If you haven’t, you need to now.

Pupusas, tamales, carne asada, oh, it’s all so flavorful and delicious, you will be craving more as soon as you’re done your plate.

We’ll kick start our Salvadoran food series with this quick and easy Salvadoran shrimp ceviche.

Once you have gobbled up your ceviche, come back to check out some of Carlos’ other Salvadoran delights!

Related posts you might enjoy:

• Salvadoran Carne Asada Tacos
• Step By Step Salvadoran Pescado Frito
• 13 Facts Parents Who Want to Raise a Bilingual Child Need to Know

*This site may contain affiliate links. To real the full disclosure, click here.

Here’s a little anecdote I’d like to share.

Believe it or not, I used to be a picky eater, especially during my first trip to Nicaragua. I remember turning my nose up to fresh fruit juices, pinto gallo and homemade cheeses. Even Nicaraguan pizza didn’t cut it out for me.

Thank baby Jesus that I met Carlos in 2011, who whipped my picky-ass into shape. Whether I wanted to or not, he made me try new things, and each and every time, I was more and more surprised. It was all sooooo freaking delicious, my palate felt robbed of 19 years + of deliciousness.

Now that I am a mama, one of my parenting goals, apart from raising a Spanish-speaker, was to raise an adventurous eater. So, as soon as Lennox turned six-months-old, we started him on solid foods through baby-led weaning, and jokes aside, this kid eats everything. By nine-months, he was eating shellfish. His favorite food at one-year-old was this Typical Salvadoran Shrimp Ceviche. Watch the video below to see his serious love for Ceviche at almost one-year-old.

Learn more about baby led weaning here.

What is Ceviche?

Ceviche, pronouched (se-VEE-chay), is a Latin American dish which primarily consists of sliced shellfish marinated in lime juice. The acidity of the lime juice ‘cooks’ the shellfish— a process called Denaturation. Denaturation gives the appearance of being cooked, but has a much different texture and taste then actually being cooked by heat.

We hope you ejoyed this recipe, because we sure do on the weekly. There are lots more Latin American recipes that Lennox enjoys on the way. Stay tuned =)

The post A Quick and Easy Salvadoran Shrimp Ceviche appeared first on Bilingual Beginnings.