Ingredients:

  • 1.5 lbs fresh white fish (Sea Bass, Flounder, or Corvina), cut into 1/2 inch cubes
  • 1 large red onion, thinly julienned
  • 1 cup fresh lime juice
  • 1 tbsp Peruvian Aji Amarillo paste
  • 1 tsp ginger juice (grated and squeezed)
  • 2 cloves garlic, mashed into a paste
  • 1/4 cup fresh cilantro, finely chopped
  • 0.5 habanero or limo chili, seeded and minced
  • 1 tsp fine sea salt
  • 1 large sweet potato, boiled and sliced into rounds
  • 0.5 cup boiled choclo (Peruvian large-kernel corn)
  • 0.25 cup cancha (toasted corn nuts)

Instructions:

  1. Chill the equipment. Place your mixing bowl and serving plates in the freezer for 10 minutes.
  2. Slice the 1 large red onion into paper thin strips and soak them in ice water for 5 minutes. Note: This removes the harsh sulfur bite and keeps them crisp.
  3. Cut the 1.5 lbs fresh white fish into 1/2 inch cubes. Work quickly to keep the fish cold.
  4. Toss the fish with 1 tsp fine sea salt in the cold bowl. Note: Salt breaks down the surface proteins to help the leche de tigre form.
  5. Fold in the 2 cloves garlic paste, 1 tsp ginger juice, and 0.5 minced habanero.
  6. Stir in 1 tbsp Peruvian Aji Amarillo paste until the fish is lightly coated in a golden hue.
  7. Pour in 1 cup fresh lime juice. Stir for exactly 2 minutes until the liquid turns slightly milky.
  8. Toss in the 1/4 cup finely chopped cilantro and the drained red onions.
  9. Arrange 1 sliced sweet potato and 0.5 cup boiled choclo on four chilled plates.
  10. Serve immediately. Divide the fish and liquid among plates and sprinkle with 0.25 cup cancha until the plate looks like a vibrant coastal art piece.