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16 oz Jarred Aji Amarillo
2 Tbsp Extra Virgin Olive Oil
1 tsp Fermented Garlic, minced
1 tsp Ginger, Freshly Grated
2 Tbsp Lemon Juice, Fresh
2 Tbsp Lime Juice, Fresh
2 Tbsp Clam Juice
Tamari, to taste
1 Red Bell Pepper, roasted over fire, diced small
1 Tbsp Cilantro leaves, picked
½ C Diced Tomatoes, Fresh
½ C Corn Kernels, Fresh
½ Shallot, Thinly Sliced
(you can purge these in Ice water to remove some of the sharp effects of the shallot)
TO MAKE THE PASTE:
1. Fermented Garlic: Chop Fine and place in ½ Cup of White Distilled Vinegar and a pinch of salt. Leave this out overnight for up to three days – then store under refrigeration.
2. Remove the stems and seeds to the Aji Amarillos and Drain the liquid from the Jar.
3. Place Extra Virgin Olive Oil, Fermented Garlic, Ginger in a saute pan and cook until the garlic is soft.
4. Add Clam Juice and remove from the heat.
5. Place these ingredients into a blender with the freshly squeezed citrus juice and blend until smooth
TO PREPARE THE FISH:
1. Remove the blood line, any dark flesh and bones that may be present. You will want to create one or two uniform blocks of fish.
2. Thinly slice against the grain and lay out on a cold platter.
3. Season the fish lightly with a touch of Tamari and evenly distribute the aji paste prepared above.
4. Finally, top with Garnishes – Red Bell Pepper, Cilantro, Diced Cherry Tomatoes, Fresh Corn and Shallot.