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2.4 lb (1 k) sole or sea bass fillet, cut in 1 ½ in. (3 cm) cubes |
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Juice of 6 limes, freshly squeezed |
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Toasted ground breadcrumbs, the necessary amount |
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Vegetable oil, the necessary amount |
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2 rocotos (red hot chili), one cut into slices, one seeded, deveined and chopped finely |
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2 medium yellow sweet potato, cooked, peeled and sliced |
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2 corn ears, no husk, cooked and cut in 2 in (5 cm) slices |
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2 medium red onions, cut into thin julienne |
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1 – 2 fresh yellow aji (chili), seeded and deveined, cut into thin strips |
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Juice of 2 freshly squeezed limes |
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Parsley or cilantro leaves, chopped finely |