Ingredients:
| 700 | g | fish filet (very fresh, preferably lean white fish) |
| 10 | small limes for about 100 ml of lime juice (2-3 tbs. per person) | |
| 3 | tsp. | salt |
| 1 | tbs. | minced red chili, type 'ají limo' or 'rocoto' or both |
| 1 | onion (150 gr) | |
| 1/2 | garlic clove | |
| 15 | cilantro leafs | |
| 2 | tbs. | evaporated milk |
| 8 | tbs. | fish stock |
| 2 | threads of Yuyo (seaweed, optional) | |
| pepper as desired | ||
| Serve the dish with 2-4 of the following sides: | ||
| boiled sweet potato or potato, white corn (choclo, boiled for 25 minutes with some sugar), corn nuts (cancha), plantain chips (chifles), and/or boiled or fried cassava (yuca) | ||
Preparation:
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Squeeze the limes into a bowl and strain it.
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Mince the red chili, the garlic, and the cilantro.
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Cut the onion in two halves and slice it into thin half circles (julienne).
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Remove all skin and spines from the fish filet.
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Cut the fish into strips and then into cubes of about 1½ cm in size (½ inch).
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Put fish into a bowl, add salt, pepper and the lime juice, stir and wait a minute.
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Add 6 tbs. of the fish stock, chili, garlic, cilantro and stir.
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Finally add the evaporated milk, stir again and taste the marinade. Add more chili if you want.
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Add onion, stir once more and put fish on the center of a plate, making a heap, adding also all the marinade. Put some Yuyo over the fish if available.
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Add some sweet potato or potato slices (1 cm), add the corn (kernels removed from the cob, or cut entire corn cob into 4 pieces). Add cancha, chifles and yuca as desired.
Tips:
| You can replace the cilantro with parsley. Don't add a lot of cilantro or garlic. |
| If you don't find Peruvian hot peppers, just use different, but fresh chili rather than a Peruvian Chili-Paste (avoid jalapeños). |
| Stir energetically the evaporated milk, so it doesn't curdle. |
 Size of the fish cubes. |
 Just 2 strong squezzes for the lime juice. |
 The plated dish. |