• Wash the fish, drain and cut into cubes
  • Season with salt (Use more than usual because it’s for cooking too) and pepper. Place it inside the refrigertor in a large pyrex.
  •  Chop onion ( Julienne) and wash it with salt and water. Save it.
  • Squeeze the lemons, chop the garlic very thin, remove the veins and seeds of the chili LIMO pepper and cut into small squares. Reserve.
  • Boil the corn with chamomile and a tea spoon of sugar.
  • Boil the sweet potato and cut into pieces.
  • Take the Fish off the refrigerator and cool a little more with ice. Don't leave the ice inside, drop it out.
  • Add the lemon preparation with garlic and Limo chili hot peppers.
  • Let it cook.  You have to try if salt is good enough. 
  • Serve the fish dish with the onion on top.
  • Place in one side the corn and sweet potato.
  • Garnish with chopped cilantro and one slice of red hot chili pepper.
Rating 3.6
By 5 people
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    3.6/5 (5 Votes)
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Servings:  4-6
Prep Time:  20 MIN
Total Time:  20 - 30 MIN

Related Categories:   Latin Food,  


1 Kg. White fish (Flounder, Corvina or similar) 2 ice cubes 1 Cup Peruvian Lemon juice (which is acid) 1 clove minced garlic 2 chopped Ají LIMO (which is small and very hot chili) 1 Red hot chili pepper (Sliced in rings) 1 Large Onion Cut like Juliana Salt, pepper, chopped cilantro 2 Corns (Peruvian corn if you can get this it will be great) 2 Sweet potatoes

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