AT A GLANCE
Arepas are a type of corn cake popular in both Venezuela and Colombia. Pique boricua (also known as pique de piña), a chilli- and pineapple-flavoured vinegar, is Puerto Rico's answer to Tabasco. You'll need to begin this recipe at least three days ahead.
|01||For pique boricua, place pineapple rind in a small non-reactive container, add 100ml boiling water, cover, set aside at room temperature until starting to ferment (about 24 hours). Strain (discard solids), add remaining ingredients and 1 tsp salt, cover, refrigerate for flavours to develop (at least 2 days). Purée in a food processor, season to taste, refrigerate until required.|
|02||For coriander arepas, stir masarepa, coriander, spring onion and 2 tsp sea salt flakes in a bowl to combine. Add 340ml hot water and stir well until mixture forms a stiff dough, stir in butter, cover with plastic wrap and set aside to rest (30 minutes). Divide dough into 10 balls. Flatten a ball between two pieces of plastic wrap to 5mm thick with a rolling pin, transfer to an oven tray lined with baking paper and cover. Repeat with remaining dough. Heat a little butter in a large frying pan over medium heat and cook arepas one at a time, turning once, until golden and just cooked through (1½ minutes each side). Wipe pan with absorbent paper between each.|
|03||Meanwhile, heat a barbecue or grill to medium-high heat. Combine kingfish and olive oil in a bowl, season to taste, then cook, turning occasionally, until just cooked through (2-3 minutes). Transfer to a bowl, add half the lime juice and half the coriander, toss to combine.|
|04||Add tomatillo, avocado, shallot, remaining lime juice and remaining coriander in a bowl, season to taste, add kingfish, toss to combine.|
|05||Serve arepas topped with kingfish and avocado mixture, drizzled with pique boricua and scattered with baby coriander, with lime wedges and extra pique boricua to the side.|
Note Canned tomatillos are available from select delicatessens. Coconut vinegar is available from Asian grocers. Masarepa is a pre-cooked cornmeal flour; it's available from Latin Deli, The Essential Ingredient and select delicatessens.