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.
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