Marinate the fish in lime juice until a larger piece is barely pink in the center, 4 to 6 hours.
For the vinaigrette: Combine the olive oil, lime juice, aji amarillo and some salt and black pepper in a blender and blend until smooth.
Drain the fish, and then toss with the onions, tomatoes, zucchini, cilantro and vinaigrette. Serve with fried green plantain chips.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Brenda's French Soul Food