Shark Steaks (Tiburon Encuritido Frito)
Tiburon Encurtido Frito: lime-marinated shark steaks pan-fried in corn oil until golden. A simple Latin American preparation where the citrus marinade does all the work in just three ingredients.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
1 hrsSometimes the simplest recipes hit the hardest. This Latin American classic takes thin-cut shark steaks, soaks them in lime juice and salt for at least an hour, then pan-fries them quick and hot in corn oil. One minute per side. That’s it.
The lime juice firms the flesh and seasons it all the way through, almost like a brief ceviche before the fish hits the skillet. The result is golden, slightly tangy shark with a clean, bright flavor.
Three ingredients. No fuss. Just honest, straightforward cooking that lets the fish speak for itself. Serve warm with rice, beans, and a squeeze of extra lime.
Kitchen Tips
- Marinate for at least one hour; the acid firms the flesh and tames any strong fish flavor
- Drain the steaks well before frying so the oil doesn’t splatter
- Fry quickly over moderate heat; one minute per side keeps the interior moist
- Lemon juice works as a substitute if limes aren’t available
Ingredients
Directions
Marinate the shark in the lime juice and salt for not less than 1 hour.
Heat the oil in a skillet over moderate heat. Drain the shark steaks well and fry them for 1 minute on each side.
Serve warm.
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