Steps

1. Sear the skin of the Isaki 200g and cut into bite-sized pieces.
   🕒 02:39
2. Lightly season the cut isaki with salt to taste, then squeeze 1 Lime over it to marinate. This step whitens the fish, similar to a light blanch in Japanese cooking.
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3. Dice the Bell peppers 70g each, Red onion 70g, Celery 70g, Gherkins 20g, and Pickled capers 10g into small pieces, about 1cm or less. You can also cut the celery into sticks.
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4. Finely chop the Cilantro to taste, including the roots. The roots are also delicious and can be used.
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5. Boil Fedeini 100g for 2 minutes longer than the package instructions.
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6. Lightly salt the diced vegetables and mix. Let them sit for a while to meld the flavors.
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7. Drizzle Olive oil to taste over the isaki and mix gently.
   🕒 08:28
8. Drain the boiled fedeini and chill thoroughly in ice water. Pat dry with paper towels.
   🕒 08:50
9. Add the chilled pasta to the bowl with isaki and vegetables, and mix well. Squeeze additional Lime or lemon if desired for extra acidity.
   🕒 09:30
10. Serve on plates and sprinkle with chopped cilantro. Garnish with Alcaparrones to taste and celery sticks. Adding a small amount of fish sauce can create an Asian-inspired flavor. Serving celery sticks and alcaparrones separately allows for a more dynamic flavor experience as you eat.
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