Preparation

place the vinegar in a bowl, add the onion, fresh yellow pepper cut into strips and mint. Season with salt, pepper and cumin. marinate for an hour.

wash and dry the fish fillets. season them and pass them through flour.

fry the fillets in hot oil. Reserve.

fry in oil, the garlic and the mirasol pepper in paste. Add the vinegar macerate, onion, fresh chili pepper and bring to a boil.

coat the fish fillets with the sauce. let cool.

Arrange the fish fillets covered with the sauce in a platter, garnishing with lettuce leaves, accompanied by corn, sweet potatoes and boiled eggs cut in 4.

preparation of aji mirasol in paste:

The dried chili should be soaked in cold water for 6 hours, changing the water twice. then cut and remove the veins. boil with water for 2 hours, changing the water every hour to remove the strong heat. then liquefy the chili with the necessary oil to make a paste.

Ingredients

  • 6 fish fillets
  • ½ cup vinegar
  • 2 large onions cut into wedges
  • 2 fresh yellow pepper
  • 1 branch of mint
  • Salt
  • Pepper
  • cumin
  • flour in necessary quantity
  • 1 ½ cup oil
  • 4 tablespoons of aji mirasol paste
  • 2 garlic cloves, minced
  • 2 cooked corn, thickly sliced
  • 2 cooked sweet potatoes, peeled and thickly sliced
  • 3 boiled eggs
  • Lettuce leaves