Pickled fish is a traditional method of preserving food in vinegar.


In this recipe, Ángel León, the one known as the Chef of the Sea, combines such a versatile fish as tuna with a mild marinade made with vinegar, oil and bay leaf, where the carrot is the protagonist.



Ingredients: Tuna, carrot, onion, apple cider vinegar, sunflower oil, wine vinegar, garlic, extra virgin olive oil, spices, thickeners (guar gum, xanthan gum), corn starch, salt, and emulsifier (soy lecithin).

Made in Ayamonte, Huelva.