Marinated Fish Creole Style / Tiradito Creole Style / Tiradito Criollo

CitizenFood Mon, 02/09/2009 - 21:28

Ingredients :

1 lb flounder or similar fish
1 aji limo / limo pepper (chili), seeded and deveined, finely chopped
Cooked corn kernels for decoration
Sweet potato, cooked and cut in slices for decoration

Marinade:
Juice of 6 limes
1 tbsp cilantro
2 celery stalks, cut in pieces
½ tsp fresh ginger, minced
½ tsp garlic, minced
1 tbsp onion, chopped
1 tbsp parsley, finely chopped
Salt
Pepper

Ají Cream Sauce:
1 lb ají amarillo fresco / fresh yellow aji (chili)
3 tablespoons vegetable oil
¼ cup sugar
Salt
Pepper

Preparation:

Marinade:
Marinade lime juice together with cilantro, celery, ginger, garlic, onion, parsley, salt and pepper, during 20 miutes. Strain.

Ají Cream Sauce:
Clean and rinse ají, remove veins and seeds and cut in large pieces. Boil in water with sugar for 5 minutes. Drain.
Heat oil in a skillet and fry aji for 5 minutes. Season.
Place aji with oil in a blender and blend until a thick, soft purée is obtained.

Combine marinade with aji cream sauce. Add chopped parsley and stir.

Cut fish in very thin strips, and place them on a dish overlapping slightly. Sprinkle salt and pour sauce over the fish.

Sprinkle aji limo on top and serve after 5 minutes.

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