Name: Peruvian Timbuche
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: Peruvian
Ingredients: 1 kg river fish, cut into bone-in portions (about 2.2 lb; boquichico, doncella, gamitana, or paiche); 1.8 liters water (7½ cups); 300 g peeled cassava, cut into large pieces (1 medium cassava root); 150 g red onion, sliced (1 large onion); 20 g crushed garlic (4 garlic cloves); 30 g chopped sachaculantro (½ cup); 10 g whole or lightly crushed charapita chili peppers (8 to 10 peppers); 100 g chopped tomato (1 medium tomato); 10 g salt (2 teaspoons); 2 g ground black pepper (¼ teaspoon); 15 ml lime juice (1 tablespoon)

Ingredients

Scale

1 kg river fish, cut into bone-in portions (about 2.2 lb; boquichico, doncella, gamitana, or paiche)
1.8 liters water (7½ cups)
300 g peeled cassava, cut into large pieces (1 medium cassava root)
150 g red onion, sliced (1 large onion)
20 g crushed garlic (4 garlic cloves)
30 g chopped sachaculantro (½ cup)
10 g whole or lightly crushed charapita chili peppers (8 to 10 peppers)
100 g chopped tomato (1 medium tomato)
10 g salt (2 teaspoons)
2 g ground black pepper (¼ teaspoon)
15 ml lime juice (1 tablespoon)