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Marinade:
Marinade lime juice together with cilantro, celery, ginger, garlic, onion, parsley, salt and pepper, during 20 miutes. Strain.
Ají Cream:
Clean and rinse ají, remove veins and seeds and cut in large pieces. Boil in water with sugar for 5 minutes. Drain.
Heat oil in a skillet and fry aji for 5 minutes. Season.
Place aji with oil in a blender and blend until a thick, soft purée is obtained. Force through a strainer if necessary.
Combine marinade with aji cream. Add chopped parsley and stir.
Cut fish in very thin slices, and place them on a dish overlapping slightly. Sprinkle salt and pour sauce over the fish.
Sprinkle aji limo on top and serve after 5 minutes.
How to fillet, skin and debone fish |
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