Ingredients

• 800 g fish fillet
• 2 boiled purple sweet potatoes
• 2 boiled yellow sweet potatoes
• 5 ice cubes
• Salt
• 2 pieces choclo serrano [large-kerneled corn on the cob]

• 1/4 cup cilantro leaves
• 3/4 cup yellow ají pepper cream
• Juice from 16 lemons
• 4 round slices yellow limo aji pepper
• 4 round slices red limo aji pepper

Method

Cut the fish into thin slices using a sharp knife. Do not stretch or pound the slices. Arrange them on cold plates and refrigerate them for a few minutes while preparing the sauce.

Pour the fresh fish fillet scraps and limo ají peppers of both colors and without their seeds into a glass bowl, along with the yellow ají pepper, salt, freshly squeezed lemon juice and ice cubes. Adjust the seasoning and pour over the plates of fish. Garnish with cilantro leaves, and serve with lettuce, corn and sweet potato. Serve immediately.