Chinguirito de Pescado

Ingredients

• 500g (1.1 lb) white fish fillets, thinly sliced 500g (1.1 lb) white fish fillets, thinly sliced
• 6-8 limes, juiced 6-8 limes, juiced
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 sweet potato, boiled and sliced 1 sweet potato, boiled and sliced
• Peruvian corn, boiled Peruvian corn, boiled
• Cancha (toasted corn kernels) Cancha (toasted corn kernels)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the sliced fish, lime juice, aji amarillo paste, minced garlic, and sliced red onion. Mix well to ensure the fish is evenly coated. Let it marinate in the refrigerator for at least 30 minutes.
2. 2.
   Remove the fish from the marinade and arrange it on a serving platter.
3. 3.
   Season the fish with salt and pepper to taste.
4. 4.
   Garnish with fresh cilantro.
5. 5.
   Serve the chinguirito de pescado with boiled sweet potato slices, Peruvian corn, and cancha on the side.

Treat your ingredients with care...

• Aji Amarillo — If you can't find aji amarillo paste, you can substitute it with a mix of yellow bell pepper and a small amount of habanero pepper for a similar flavor profile.
• Peruvian corn — Look for Peruvian corn in Latin American grocery stores or use regular corn on the cob as a substitute.
• Cancha — Toasted corn kernels can be found in specialty stores or online. If unavailable, you can substitute them with roasted peanuts for a crunchy texture.

Tips & Tricks

• Use fresh and high-quality fish for the best results.
• Adjust the amount of aji amarillo paste according to your spice preference.
• Let the fish marinate for at least 30 minutes to allow the flavors to develop fully.
• Serve the chinguirito de pescado chilled for a refreshing experience.
• Experiment with different types of fish to find your favorite variation.

Serving advice

Serve the chinguirito de pescado as an appetizer or light lunch. It pairs well with a side of crispy plantain chips or toasted corn tortillas.

Presentation advice

Arrange the marinated fish slices on a platter, garnish with fresh cilantro, and surround it with colorful sweet potato slices, Peruvian corn, and cancha. The vibrant colors and contrasting textures will make the dish visually appealing.