Wash the Cetà in a large strainer cook in a medium cauldron for 10 minutes, the CetÃ, throw a little marinade, sauce and the tomato sauce with color seasoning.
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| Ingredients to make Ceti torches: |
| 2 pounds of cetà 1 cup of wheat flour 1 cup of water 1 teaspoon of salt 1 teaspoon of ground garlic 1 teaspoon of ground pepper or a pinch 1/2 cup salsa of tomatoes 1 over season with color with color |
Ingredients to make Ceti torches:
2. Mix the flour with the water and make a paste, add to the mixture the pinch of salt, garlic and pepper, pour everything and add the ketà to Lamezcla.
3. In a cauldron with hot oil or butter, take the mixture in large spoonful
4. serve hot and well toast.
5. The Cetà are small fish that fish in the disagma of the rivers or when they enter the sea, the fishermen get carried away by the waning moon and that is when they enter the coast of the north of Puerto Rico and capture with large blankets.
