Ingredients
1 / 2 kilo of fresh abalone shucking
2 cloves garlic
1 / 4 onion piece
2 bay leaves fresh
1 sprig fresh thyme
1 sprig fresh marjoram
1 teaspoon salt
1 / 2 cup finely chopped onion
3 tablespoons olive oil
Juice of 2 lemons
2 serrano chiles, finely chopped
1 tablespoon finely chopped fresh cilantro

Preparation
After peeling, wash the abalone under running water and covered with enough water. Cook with three bottles of wine corks (to avoid the contract). Add garlic, onion, salt and herbs, for three hours.

Check if you need more hot water and add. Once cooked remove the water. Slice into thin strips. Place on plates and sprinkle with lemon juice, olive oil and salt. Leave to rest in a cool place. Before serving garnish with onion, green pepper and cilantro.