Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 lb Flounder or possibly sole filets, the freshest you can find
- 10 x Limes
- 1 lrg Red onion Aji or possibly chili or possibly Tabasco, to taste Salt
- 2 Tbsp. Minced parsley Juice of 1/2 an orange ( tart orange)
Direcciones
- Wash filets in water and plenty of salt 3 times. Wash it again in unsalted water. With a very sharp knife cut strips of fish 1" by 1/4". with the knife at an angle. Squeeze 1 lime in the bottom of a small Pyrex, so which it covers all the bottom. Place strips of fish side by side in such a way which they lie comfortably. Season with salt., more than usual, but do not overdo Sprinkle a little freshly grnd white pepper. Squeeze lemon or possibly lime on top, in such a way which it almost covers fish. Use your hands and do not squeeze too hard or possibly you'll get the bitterness of the lemon. Cut rest of fish and place a second layer in Pyrex. Repeat procedure: salt, pepper and lemon Now cut aji or possibly chili into very thin strips, having removed the seeds, and place them skin side up on top of fish. The quantity will depend on how much you can take it. It should be Warm. Sprinkle a little Tabasco too.
- Slice onions as fine as possible, almost transparent.Separate. Spread onions over fish to cover all pcs of fish. Sprinkle salt, white pepper and lemon. At this point all fish should be immersed in lemon. If not , squeeze some more. Squeeze half an orange on top. If you wish you may spread some minced parsley. ( I prefer to do it just before serving ) Give the plate a little shake to blend the flavors. Let stand covered at room temperature for 3 hrs or possibly till opaque and hard. Refrigeratetill serving time.
- Serve over lettuce leaves.
- NOTES : In Peru they serve it with ear corns and a special potato or possibly yam.
- Peruvian aji is an orange color and it has a distinctive flavor. May be served as an hors d'oeuvre with toothpicks or possibly as a first course.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 4 servings | |
| Calories 145 | |
| Calories from Fat 15 | 10% |
| Total Fat 1.63g | 2% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 95mg | 4% |
| Potassium 553mg | 16% |
| Total Carbs 14.83g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 2.38g | 2% |
| Protein 22.35g | 36% |
