Recipe courtesy of Brenda's French Soul Food
Episode: Oakland
4 hr 30 min
30 min
8 servings


  • 1 pound rock cod, bones, silver skin and bloodline removed, medium dice
  • Fresh squeezed lime juice, to cover fish 
Aji Amarillo Vinaigrette:
  • 1 cup olive oil 
  • 2 to 3 tablespoons lime juice 
  • One 7.5-ounce jar aji amarillo paste 
  • Salt and freshly ground black pepper
  • 1/2 cup small dice red onions
  • 1/2 cup small dice tomatoes
  • 1/2 cup small dice zucchini
  • 2 tablespoons chopped fresh cilantro 
  • Fried green plantain chips, for serving


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.

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