Marinade lime juice together with cilantro, celery, ginger, garlic, onion, parsley, salt and pepper, during 20 miutes. Strain.
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