Directions
- 1Cut the aji limo.
- 2Add the corvina, aji limo, and culantro to a bowl. Season with salt.
- 3Add lime juice.
- 4Spread the yellow sauce on the seaweed sheet.
- 5Place the seaweed on top of the fish mixture.
- 6Pour chicha de jora over the dish.
- 7Serve and enjoy.
Ingredients
- 1 corvina
- 1 cup chicha de jora
- 1 cup zapallo loche
- 1 handful culantro
- 1 aji limo
- 1 pinch sal
- 1 limones
- 1 cup yellow sauce
- 1 sheet dark green seaweed
Equipment
knifebowlpastry bagsmall pitcher
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