Ingredients
- 500 g firm white fish fillet, diced
- 300 g assorted cooked seafood (octopus, squid, scallops, shrimp)
- 12 Peruvian limes (juice)
- 1 red onion, thinly sliced
- 1 ají limo chili, deveined and chopped
- 2 garlic cloves
- 1 piece kion (ginger), peeled
- Chopped cilantro to taste
- Salt and pepper
- Boiled corn and sweet potato to serve
Step-by-step
Using a different robot? Switch it here:
- Put the garlic and kion in the mixing bowl and blend 5 sec/speed 7. Set this paste aside.
- Soak the onion in salted water a few minutes to mellow it, drain and set aside.
- In a bowl, mix the diced fish with salt, pepper and a bit of the garlic-kion paste.
- Add the lime juice and ají limo; mix gently. This is NOT cooked in the Thermomix, it's only cured cold.
- Fold in the cooked seafood, onion and cilantro; mix with a spoon.
- Serve immediately with corn and sweet potato.
Tips
- Use very fresh fish and keep it cold until mixing time.
- Don't squeeze the lime down to the peel to avoid bitterness.
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