Name: Seabass Chorrillana-Style
Yield: Serves 2
Cuisine: Peruvian
Ingredients: ½ cup vegetable oil; 1 red onion, cut in thick slices; 2 garlic cloves, chopped; 1 tablespoon ají amarillo paste (optional); 1 tomato, peeled and chopped; ½ teaspoon dried oregano; ¼ cup red wine vinegar; Salt and pepper; ½ cup fish stock; 2 tomatoes, peeled and cut in thick slices; 2 seabass fillets (about 8 ounces each); 2 cilantro sprigs; 2 cups cooked white rice

Preparation info

Serves
2

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Chorrillos is a traditional fishermen’s district in Lima. Every day, these strong and brave men sail before dawn in search of their daily fish, and then spend the day selling their treasure in the market. Their women are experts at cooking fish and seafood, and most sell cebiche and other dishes—such as this one—which are prepared with professional skill.