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   Ingredients :
2 lb 4 oz (1 k) halibut or sole fillets

Huancaina Sauce:
10 fresh yellow aji (chili), seeded and deveined
2 garlic cloves, minced
14 oz (400 g) fresh white cheese (ricotta or cottage cheese may be used instead)
Vegetable oil, the necessary amount
cup milk, approximately
Chopped parsley for decoration
Cooked corn kernels, for serving
Lettuce leaves, for serving


Cut fish fillets into very thin slices and season with salt and pepper. Arrange slices, slightly overlapping on a serving dish or plate. Pour Huancaina sauce over and sprinkle with chopped parsley. Serve with cooked corn kernels and lettuce leaves.

Huancaina Sauce:
Place aji (chili), seeded and deveined in a saucepan and cover with water. Bring to a boil and drain. Repeat this process for 2 or 3 times depending on how hot you want the sauce to be. Blend aji with cheese, garlic, milk and the necessary oil to obtain a creamy sauce. Season with salt and pepper.

Try these other fish recipes:
Thai fish ceviche
Ceviche marinated fish
Marinated fish creole style
        4 6 servings
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