{"id":7608,"date":"2024-06-29T02:42:35","date_gmt":"2024-06-29T02:42:35","guid":{"rendered":"https:\/\/realidadturistica.com\/realtur\/?p=7608"},"modified":"2024-06-29T02:48:18","modified_gmt":"2024-06-29T02:48:18","slug":"chicharron-de-pescado","status":"publish","type":"post","link":"https:\/\/realidadturistica.com\/realtur\/chicharron-de-pescado\/","title":{"rendered":"Chicharr\u00f3n de pescado\u2026"},"content":{"rendered":"\n<p class=\"yoast-reading-time__wrapper\"><span class=\"yoast-reading-time__icon\"><\/span><span class=\"yoast-reading-time__descriptive-text\">Tiempo de lectura estimado:  <\/span><span class=\"yoast-reading-time__reading-time\">1<\/span><span class=\"yoast-reading-time__time-unit\"> minuto<\/span><\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Ingredientes.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">300 g de pescado fresco.(Pargo)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zumo de lim\u00f3n<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ajo majado..30 g<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Harina de trigo 100 g<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sal pimienta blanca<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Salsa acompa\u00f1ante.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mayonesa<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Perejil<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ajo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dados de pi\u00f1a<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Glaseada.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ramita De culantro .<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aceite para freir.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Elaboraci\u00f3n.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cortar el pescado en dados..<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Macerar con el zumo de lim\u00f3n..el ajo el culantro por un periodo de 3 minutos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasar por harina los dados de pescado ya macerados y fre\u00edr en abundante aceite hasta que est\u00e9n bien dorados..<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Seguidamente colocarlos en papel absorbente para el exceso de Grasa..<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Y colocar en una fuente o plato junto a la salsa fr\u00eda de mayonesa acompa\u00f1ante..<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Chef Luis Batlle (Cuba)<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Restaurante La Ruta de Hemingway.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cojimar, La Habana, Cuba.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes. 300 g de pescado fresco.(Pargo) Zumo de lim\u00f3n Ajo majado..30 g Harina de trigo 100 g Sal pimienta blanca Salsa acompa\u00f1ante. Mayonesa Perejil Ajo&hellip;<\/p>\n","protected":false},"author":2,"featured_media":7609,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-7608","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chicharr\u00f3n de pescado\u2026 - Realidad Tur\u00edstica<\/title>\n<meta name=\"description\" content=\"Tiempo de lectura estimado: 1 minuto Ingredientes. 300 g de pescado fresco.(Pargo) Zumo de lim\u00f3n Ajo majado..30 g Harina de trigo 100 g Sal pimienta\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/realidadturistica.com\/realtur\/chicharron-de-pescado\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chicharr\u00f3n de pescado\u2026 - 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Manuel Lorenzo es un experimentado periodista y editor con s\u00f3lida trayectoria en el an\u00e1lisis y difusi\u00f3n de noticias nacionales e internacionales. Destaca su profundo conocimiento sobre el acontecer centroamericano y caribe\u00f1o, y de manera especial en el sector tur\u00edstico de M\u00e9xico. Licenciado en Derecho y Maestro en Estudios Sobre Estados Unidos de Norteam\u00e9rica por la Universidad de las Am\u00e9ricas, Puebla. Cuenta adem\u00e1s con postgrados en el Instituto Mat\u00edas Romero, centro de capacitaci\u00f3n de diplom\u00e1ticos de la Secretar\u00eda de Relaciones Exteriores de M\u00e9xico. Trabaj\u00f3 durante 10 a\u00f1os como corresponsal en la Gu\u00eda Interamericana de Turismo, la gu\u00eda tur\u00edstica m\u00e1s importante de Centroam\u00e9rica. Posteriormente, durante 20 a\u00f1os se desempe\u00f1\u00f3 como Editor Jefe del Peri\u00f3dico Digital Centroamericano y del Caribe, medio especializado en noticias pol\u00edticas, tur\u00edsticas, econ\u00f3micas y de negocios. Desde hace cinco a\u00f1os es Editor Jefe de Realidad Tur\u00edstica, medio digital mexicano especializado en turismo internacional y en particular de Yucat\u00e1n, destacando destinos y noticias del sureste mexicano.","sameAs":["https:\/\/realidadturistica.com\/realtur\/","profile.php?id=61576165411521"],"url":"https:\/\/realidadturistica.com\/realtur\/author\/editor2\/"}]}},"_links":{"self":[{"href":"https:\/\/realidadturistica.com\/realtur\/wp-json\/wp\/v2\/posts\/7608","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/realidadturistica.com\/realtur\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/realidadturistica.com\/realtur\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/realidadturistica.com\/realtur\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/realidadturistica.com\/realtur\/wp-json\/wp\/v2\/comments?post=7608"}],"version-history":[{"count":2,"href":"https:\/\/realidadturistica.com\/realtur\/wp-json\/wp\/v2\/posts\/7608\/revisions"}],"predecessor-version":[{"id":7617,"href":"https:\/\/realidadturistica.com\/realtur\/wp-json\/wp\/v2\/posts\/7608\/revisions\/7617"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/realidadturistica.com\/realtur\/wp-json\/wp\/v2\/media\/7609"}],"wp:attachment":[{"href":"https:\/\/realidadturistica.com\/realtur\/wp-json\/wp\/v2\/media?parent=7608"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/realidadturistica.com\/realtur\/wp-json\/wp\/v2\/categories?post=7608"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/realidadturistica.com\/realtur\/wp-json\/wp\/v2\/tags?post=7608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}