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    TIRADITO CRIOLLO / Marinated Fish Creole Style     

   Ingredients :
1 lb (500 g) flounder or similar
1 aji limo / chili, seeded and deveined, finely chopped
Cooked corn kernels for decoration
Sweet potato, cooked and cut in slices for decoration

Juice of 5 – 6 key limes
1 tablespoons cilantro leaves
2 celery stalks, cut in pieces
˝ teaspoon fresh ginger, minced
˝ teaspoon garlic, minced
1 tablespoon onion, chopped
1 tablespoon parsley, finely chopped

Ají Cream:
1 lb 2 oz (˝ k) ají amarillo fresco / fresh yellow aji (chili)
2 – 3 tablespoons vegetable oil
Ľ cup sugar


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

Combine marinade with aji 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 aji limo on top and serve after 5 minutes.

How to fillet, skin and debone fish
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