Description
Peruvian seafood preparation of fish in yellow chili and lemon cream, designed for a home environment and with clear measurements.
Ingredients
Scale
- 600 g very fresh firm white fish fillet, skinless and boneless
- 100 ml freshly squeezed lime juice (⅓ cup + 1 tablespoon)
- 120 g yellow ají amarillo peppers, seeded and deveined (4 large peppers)
- 80 ml evaporated milk (⅓ cup)
- 30 g red onion, roughly chopped (¼ medium onion)
- 8 g peeled garlic (2 large cloves)
- 20 g fresh cilantro (½ cup)
- 6 g salt (1 teaspoon)
- 2 g ground black pepper (½ teaspoon)
- 250 g cooked and peeled sweet potato (2 medium sweet potatoes)
- 200 g cooked corn on the cob (1 large ear)
- 50 g toasted cancha corn (⅓ cup)
- 6 washed lettuce leaves