Peruvian Fried Turtle Liver (Higado de Tortuga)

Ingredients:

1/2 pound river turtle liver, cut into thin slices about 1/4-inch thick

1 teaspoon salt

1/8 teaspoon cumin

1 tablespoon corn oil

Cooking Instructions:

Rub the liver with the salt and cumin. Heat the oil in a skillet and fry the liver lightly over low heat for about 2 minutes. Serve immediately, while still warm, as an appetizer.

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