Ingredients
ServingsOriginal: Serves 6–8 (calculated as 6)
- white fish, mahi mahi is excellent, although most fish will work4 lb
- lime juice, sour green limes
- ají limo pepper, diced3
- rocoto pepper, or habanero peppers; finely diced3
- salt, to taste
- pepper, to taste
- onion, julienned3
- coriander, cilantro; finely chopped1 bunch
- garlic, chopped1 clove
- lettuce3 leaf
- sweetcorn, cut into 2-inch (5 cm) pieces; cooked as usual16–24 cob
- sweet potatoes, boiled and peeled5–6
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Wash and debone the fish, and cut it into ½ x ½ inch (about 1 x 1 cm) chunks.
Season the fish with salt, pepper, ají limo, and rocoto. Marinate the fish for a few minutes to ”cold cook” them; leaving it for too long will "overcook" the fish. You should have enough lime juice to completely cover the fish.
Add the onion and mix gently.
Serve on a bed of lettuce, and add two pieces of corn on the cob and a portion of sweet potato.
