Ingredients
Scale
- 1 kg firm white fish, cut into 4 skin-on portions, such as cachema, grouper, cabrilla, or corvina
- 8 g salt (1 ¼ teaspoons), divided
- 3 g ground black pepper (1 teaspoon)
- 30 ml fresh lime juice (2 tablespoons)
- 250 g red onion, cut into thick wedges (2 medium onions)
- 300 g tomatoes, cut into wedges (3 medium tomatoes)
- 20 g garlic paste (1 ½ tablespoons)
- 30 g ají panca paste (2 tablespoons)
- 40 g fresh ají amarillo, cut into strips (2 medium peppers)
- 240 ml unsweetened chicha de jora (1 cup)
- 240 ml fish stock or hot water (1 cup)
- 15 g fresh cilantro, chopped (½ cup)
- 30 ml vegetable oil (2 tablespoons)
- 1 whole rocoto pepper, optional