TIRADITO CRIOLLO / Marinated Fish Creole Style

TIRADITO CRIOLLO / Marinated Fish Creole Style

Ingredients :

1 lb (500 g) flounder or similar

1 ají limo / chili, seeded and deveined, finely chopped

Marinada:

Juice of 5 – 6 key limes

1 tablespoons cilantro leaves

2 celery stalks, cut in pieces

½ teaspoon fresh ginger, minced

½ teaspoon garlic, minced

1 tablespoon onion, chopped

1 tablespoon parsley, finely chopped

Salt

Pepper

Ají Cream:

1 lb 2 oz (½ k) ají amarillo fresco / fresh yellow aji (chili)

2 – 3 tablespoons vegetable oil

¼ cup sugar

Salt

Pepper

Preparation:

Marinada:
Marinade lime juice together with garlic, cilantro, celery, ginger, onion, 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 ají with oil in a blender and blend until a thick, soft purée is obtained. Force through a strainer if necessary.

Combine lemon juice with ají 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 ají limo on top.