Ingredients (1)

1 pound(s) White fish

1 ají limo, seeded and finely chopped

Peruvian corn

sweet potato slices, cooked

6 limes, juiced

2 celery, chopped

1/2 teaspoon(s) garlic

1 tablespoon(s) parsley, finely chopped

1 teaspoon(s) cilantro, finely chopped

1/2 teaspoon(s) ginger, finely chopped

1 tablespoon(s) onion, chopped

salt and pepper

1 pound(s) aji limo

1 tablespoon(s) sugar

2 tablespoon(s) vegetable oil

salt and pepper



  1. Mix lime juice with celery, garlic, parsley, cilantro, ginger, onion, salt and pepper and let stand for 20 minutes. 

Aji Sauce

  1. Clean aji peppers, remove veins and seeds and chop in small pieces. Boil in water with sugar for 5 minutes. Strain.
  2. Fry aji peppers in oil for five minutes and season with salt and pepper.
  3. Place peppers with oil in blender and puree.
  4. Mix marinade with the aji sauce and add chopped parsley.


  1. Slice fish into thin fillets and place on a plate, season with salt.
  2. Pour marinade and sauce mixture over fish and let stand for 5 – 10 minutes.
  3. Serve with Peruvian corn and sweet potato on the side.