Marinate fish in freshly squeezed lime juice for 8 minutes. Remove marinated fish with a slotted spoon and season with salt and pepper.
Dredge each fish cube in toasted breadcrumbs to cover completely.
Heat oil in a skillet and fry fish cubes (in batches) until evenly browned.
Remove fish cubes from the skillet and drain on paper towel.
Place in a serving dish and cover with Creole Sauce.
Serve with sliced yellow sweet potato, sliced corn and sprinkle with chopped red hot aji (rocoto).
Soak onion in water to cover for 10 – 15 minutes. Drain and spread on a dish to dry.
Transfer onions to a bowl, season with salt and pepper and stir in lime juice. Add yellow aji (chili) and mix.
How to fillet, skin and debone fish