1 pound yellowtail snapper or sea bass fillets, cut into 1/2-inch pieces
1/2 medium red onion, very thinly sliced
3 limes, juiced
1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero
Kosher salt and freshly ground black pepper
1/2 cup fresh cilantro leaves, coarsely chopped, for garnish
Canchita, recipe follows
Vegetable oil, for frying (about 2 cups)
1 to 2 cups canchita corn (also known as chulpe)
The aji amarillo is traditional chile in Peru and available at any Latin grocery but not in many mainstream supermarkets. In substitute you can use a habanero or any other hot chile.
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