INGREDIENTS

INSTRUCTIONS

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 that
it covers all the bottom. Place strips of fish side by side in such a way
that they lie comfortably. Season with salt., more than usual, but don't
overdo Sprinkle a little freshly ground white pepper. Squeeze lemon or lime
on top, in such a way that it almost covers fish. Use your hands and don't
squeeze too hard or 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 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 HOT. Sprinkle a little Tabasco too.
Slice onions as fine as possible, almost transparent.Separate. Spread
onions over fish to cover all pieces 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 chopped 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 hours or until opaque and firm. Chill until serving time.
Serve over lettuce leaves.
NOTES : In Peru they serve it with   ear corns and a special potato or yam.
Peruvian aji is an orange color and it has a distinctive flavor. May be
served as an hors d'oeuvre with toothpicks or as a first course.
Recipe by: Miriam Podcameni Posvolsky based on Luis Delboy's recipe
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Sep 08, 1997

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