Cut up and squeeze a lot of limes for their JUICE.
Chop some coriander. But not your fingers.
Add the fish, then coriander, then lime juice into a bowl.
This order is important. Don't you dare put the lime juice first.
Add diced green chillies to taste.
Mix it all up with some chopped red onion. A bit of tongue always helps.
Whilst you leave the fish to marinade. Prepare the Pisco Sours.
The fish will actually cook in the lime juice so after maybe 10 to 15 mins
of marinading/cooking its time to serve up the no longer raw dinner.
Add a side of sweet potato mash and enjoy.
My life is always full of funny and slightly complicated interconnected people and events. Alejandro is my former roommate from Montreal who is currently also living in Aix-en-Provence, France. He is originally from Peru, not a stones through away from where I used to live in Mancora, Northern Peru. For his birthday a few weeks back we celebrated by making one of my favourite dishes from the region; ceviches.