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Boil sliced corn with a few anise seeds.
Boil sweet potatoes, peel and cut into slices 1 inch (2 cm) thick.
Wash fish with water and salt. Cut in squares 1/2 inch thick.
Slice onion thinly; add salt.
How to fillet, skin and debone fish
Cut aji limo in halves, seeded and deveined.
Place fish on serving dish and season with crushed garlic and salt. Add finely chopped aji limo, key lime juice, pepper and chopped cilantro. Let set for 10 minutes (taste juice to check hotness). Place onions over fish.
Decorate the platter with the slices of corn, aji limo, sweet potato and leaves of lettuce.
COMPLEMENTARY DISHES
Pisco chilcano
Artichoke pate
Tasty rice
Creamy mango ice cream
8 servings
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