Ingredients:

  • 1 lb fresh firm white fish (Sea Bass, Flounder, or Halibut), cut into 3/4-inch cubes
  • 1/2 cup fresh lime juice
  • 2 tbsp Aji Amarillo paste
  • 1 medium red onion, julienned
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tsp sea salt
  • 1 clove garlic, minced
  • 1 large Peruvian sweet potato, boiled and sliced
  • 1 cup choclo (Peruvian giant corn), boiled kernels

Instructions:

  1. Chill the mixing bowl in the freezer for 10 minutes or fill it with ice cubes to keep the fish temperature stable.
  2. Place julienned red onions in a bowl of ice water for 5 minutes to remove harshness, then drain.
  3. In the chilled bowl, whisk together the fresh lime juice, Aji Amarillo paste, minced garlic, and sea salt until smooth and opaque.
  4. Pat the cubed fish completely dry with paper towels and gently fold the fish into the marinade.
  5. Allow the fish to cure in the marinade for 15 minutes.
  6. Fold in the drained red onions and chopped cilantro, removing any remaining ice cubes.
  7. Serve immediately with boiled sweet potato rounds and choclo kernels on the side.