Ingredients
Scale
- 800 g firm white fish fillet, skinless and boneless
- 120 g all-purpose flour (1 cup)
- 8 g salt (1½ teaspoons)
- 2 g ground black pepper (½ teaspoon)
- 100 ml vegetable oil for frying (⅓ cup + 1 tablespoon)
- 300 g red onion, cut into thick slices (2 medium onions)
- 120 g ají amarillo paste (½ cup)
- 80 ml red wine vinegar (⅓ cup)
- 120 ml water (½ cup)
- 30 ml additional vegetable oil (2 tablespoons)
- 8 g garlic paste or finely grated garlic (2 large cloves)
- 4 g ground cumin (1 teaspoon)
- 4 g dried oregano (1½ teaspoons)
- 2 bay leaves
- 20 g fresh cilantro, chopped (½ cup)
- 300 g cooked and peeled sweet potato (2 medium sweet potatoes)
- 3 hard-boiled eggs
- 10 black olives
- 8 washed lettuce leaves