Ingredients
Scale
- 600 g very fresh firm white fish fillet, skinless and boneless
- 80 ml freshly squeezed lime juice (⅓ cup)
- 45 ml soy sauce (3 tablespoons)
- 30 ml toasted sesame oil (2 tablespoons)
- 25 g peeled fresh ginger, grated (1 tablespoon)
- 60 g scallions, finely chopped (3 stalks)
- 40 g ají amarillo paste (3 tablespoons)
- 10 g ají limo chili, seeded and finely chopped (1 small chili)
- 8 g peeled garlic (2 large cloves)
- 20 g fresh cilantro, chopped (½ cup)
- 80 ml cold fish stock (⅓ cup)
- 6 g salt (1 teaspoon)
- 2 g ground black pepper (½ teaspoon)
- 15 g toasted sesame seeds (2 tablespoons)
- 200 g cooked and peeled sweet potato (2 small sweet potatoes)
- 200 g cooked corn on the cob (1 large ear)
- 50 g toasted cancha corn (⅓ cup)