Commonly used in Peruvian ceviches, Aji Panca Chiles are the star of this dish, boasting mild heat and a faint berry-like flavor. Aji Panca Chiles allow the savory flavors of garlic, onion, cumin and black pepper to shine through.
Prep time: 5 min
Cook time: 420 min
Total time: 425 min
Ingredients
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2 Tomatoes
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1 Onion, roughly chopped
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4 Cloves Garlic
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1/4 Teaspoon Ground Cumin
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1/4 Teaspoon Ground Black Peppercorns Dustless
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1/4 Cup Cider Vinegar
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3 Tablespoons Olive Oil
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1/2 Teaspoon Kosher Sea Salt Flakes
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1 Pound Red Potatoes, cooked
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8 (6 Oz.) Fish Filets, grilled
Directions
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Slice Aji Panca Chiles in half lengthwise. Soak in hot water for 6 hours. Drain and reserve soaking liquid.
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Char tomatoes, garlic and onion in dry pan over high heat.
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Combine onions, garlic, tomatoes, cumin and pepper with soaked chiles and some of reserved water in blender and purée.
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Add vinegar, olive oil and salt to taste. Pulse to incorporate.
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Place fish and potatoes on platter and smother with sauce. Refrigerate for 1 hour or more.
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Serve chilled or slightly warm.