Ingredients:
- 1 1/2 pounds ono, mahimahi, or bluenose bass, diced
- 1/2 small red onion, halved and slivered
- 3/4 cup lime juice
- 1/2 teaspoon salt
- 1 habanero chile, seeded, halved, and thinly sliced
- 1 tablespoon ají amarillo sauce
- 1/2 cup cilantro leaves, chopped
- 1 orange sweet potato (such as Garnet or Jewel), boiled, peeled, and sliced
- 1 cob sweet corn, boiled and cut into 4 pieces
- 4 butter lettuce leaves
Preparation
- Rinse diced fish and slivered red onion in cold water and dry thoroughly.
- In a large bowl, combine fish, red onion, lime juice, salt, habanero (if using), and ají amarillo sauce (if using). Cover and refrigerate 20 minutes.
- Just before serving, stir in cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side.
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