Through the help of CFCA livelihood programs, many families in Guatemala have now started a new career with a tilapia farm! Oscar Ventura Tuch, CFCA staffer in Guatemala, works with families who raise tilapia, and he shares his grandmother’s traditional recipe with us!
Through CFCA workshops and livelihood programs, Fernando started his own tilapia farm and is about ready to sell his first batch of 50 fish!
Fernando’s tilapia farm will provide income to support his family.
CFCA staffers worked with Fernando to help him develop his tilapia farm into a self-sufficient business.
Oscar Ventura Tuch, CFCA staffer, shares this delicious traditional recipe from San Pedro La Laguna, a small town on Lake Atitlan.
Oscar’s grandmother taught him how to cook this soup when he was just a boy.
His wish is that you try the recipe and that you enjoy it as much as the people of his village and his family enjoy it.
“I can assure that this recipe will bring out the truly mouthwatering tastiness of your fish,” Oscar said. “My mouth is watering just thinking of it … it is exquisite.”
Prep Time: 20 minutes
Cook time: 25 minutes
Total time: about 45 minutes
Necessary utensils: cooking pot, hand juicer/citrus press, stove, knife and a spoon.
- 3 1/2 pounds of tilapia
- 12 ounces of fresh, whole tomatoes
- 10 lemons
- 2 1/2 sliced onions
- A few peppermint leaves
- 1 ½ peppers (optional)
- Salt to taste
1. First, properly clean the fish with fresh water.
2. Next, use a hand juicer or lemon press and juice the lemons into a container. Mix lemon juice with 2 1/2 cups of clean water and salt to taste.
3. Place cleaned fish, lemon juice mixture and 7 1/2 cups of water in a large pot.
4. Add the sliced onions and crush the tomatoes by hand into the pot. This will add taste and give a nice color to the soup.
5. Then add the peppermint and hot peppers (optional).
6. Cook soup over medium to high heat for about 25 minutes, stirring occasionally.