2 pounds
of white fish fillets (corvina, halibut, sea bass, tilapia, mahi mahi, snapper), cut into small square pieces
12-3 hot
peppers, can use Ecuadorian style aji peppers, red chilies, or serranos, sliced
12-4 garlic
cloves, whole but gently crushed (optional)
12-3 small
red onions, use Ecuadorian style cebolla paiteña or replace with 4-5 large shallots, peeled and finely sliced
14 tomatoes,
diced
12 bell
peppers, any color, diced
1 ~20
small to medium sized limes, separated into about 10 limes to cook the fish and 10 limes for the onion and tomato marinade
11 bunch
of cilantro, chopped as finely as possible
12-3 tablespoon
of oil (avocado oil, sunflower oil, etc)
1 Salt
to taste
1 Chifles
or thin plantain chips
1 Patacones
or tostones
1 Tostado
style corn nuts or popcorn
1 Aji
sauce or diced hot peppers for those who want to add extra spicePlace the diced raw fish in a large bowl or dish with the sliced hot peppers, garlic cloves, a tablespoon of chopped cilantro, 1-2 teaspoons of salt, and cover it with lime juice from about 10 limes, the fish should be completely covered or almost completely covered by the lime juice.
1 Cover
the bowl with plastic wrap and refrigerate it for about 3-4 hours.
1 Place
the sliced onions or shallots in a bowl, sprinkle them with a few teaspoons of salt and add warm water (enough to cover the onions), let rest for about 10 minutes, drain and rinse well with cold water.
1 Combine
the rinsed onions with the diced tomatoes and diced bell peppers. Add the juice from about 5 limes and some salt. Let this mix marinate for at least 10 minutes, it can also be prepared ahead of time and refrigerated until ready to mix with the fish.
1 Once
the fish is “cooked” in the lime juice, it should be completely white, remove the sliced hot peppers and garlic cloves. Based on your preference, and the acidity level, you can keep all the lime juice where the fish cooked in, or just some of it. You can strain the liquid to remove any pieces of hot peppers (or seeds) or garlic.
1 Add
the marinated onion or shallot, tomato, and bell pepper mix to the fish. Add the chopped cilantro, oil, salt and additional lime juice to taste. You can serve immediately or let it rest for another 20-30 minutes before serving.
1 Serve
with chifles, patacones, popcorn or corn nuts as well as with some good hot sauce or aji.
menos las hojas de lechuga que pondremos en un plato separadas del cogollo y bien lavadas. Una vez el pescado este hecho, retiramos del horno y dejamos enfriar
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