Yield: 4 Servings
|1 pounds||Flounder or sole filets; the freshest you can find|
|1 large||Red onion|
|Aji or chili or Tabasco; to taste|
|2 tablespoons||Chopped parsley|
|Juice of 1/2 an orange ( tart orange)|
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 ¼". 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@...> on Sep 08, 1997