Ingredients
Scale
- 500 g cooked fresh chonta, shredded (4 cups)
- 120 g red onion, thinly sliced (1 medium onion)
- 200 g seeded tomato, cut into strips or small cubes (2 medium tomatoes)
- 20 g chopped fresh cilantro (½ cup)
- 40 ml freshly squeezed lime juice (3 tablespoons)
- 30 ml vegetable oil (2 tablespoons)
- 10 g chopped Amazonian sweet chili or seeded ají limo (2 tablespoons)
- 6 g salt (1 teaspoon)
- 1 g ground black pepper (¼ teaspoon)
- 500 ml cold water (2 cups, for soaking the onion)
- 10 g additional salt (2 teaspoons, for rinsing the onion)