Peruvian Black Sea Bass Tiradito

• 1 yellow bell pepper, seeds and stem removed, quartered
• 1 tablespoon aji Amarillo puree (see note)
• 1 tablespoon minced garlic
• 1 tablespoon freshly squeezed lemon juice
• 4 tablespoons freshly squeezed lime juice
• 5 tablespoons Aromatic Fish Stock (see recipe)
• 1 whole black sea bass, about 2 pounds, scaled and filleted, bones reserved for aromatic fish stock
• Kosher salt to taste
• 1/2 red onion, peeled and diced
• 1 tomato, peeled, seeds removed, finely diced
• 1 Serrano pepper (or 1 or more jalapeno peppers to taste), seeds and stem removed, finely diced
• 1 tablespoon finely chopped cilantro

1. Bring a small saucepan of water to a boil, add the yellow bell pepper and boil 15 minutes.
2. Drain and cool.
3. Slip the skin off the pepper and place the pepper in a food processor.
4. Process until smooth.
5. Add the aji Amarillo puree, garlic, lemon juice, 2 tablespoons of lime juice and stock and pulse just until combined.
6. Set the sauce aside.
7. Have 6 plates ready.
8. Remove any small pin bones or scales from the fillets.
9. Using a very sharp knife, slice them on a slight bias toward the narrow end and lay the slices on the plates.
10. Sprinkle the fish lightly with salt and cover with the sauce.
11. Place plastic wrap over the plates and refrigerate half an hour.
12. Meanwhile, combine the onion, tomato, Serrano pepper, cilantro and remaining lime juice.
13. Season to taste.
14. When ready to serve, remove plastic wrap from the fish and top each serving with the tomato mixture.

yellow bell pepper, aji amarillo puree, garlic, freshly squeezed lemon juice, freshly squeezed lime juice, black sea bass, kosher salt, red onion, tomato, serrano pepper, cilantro

Taken from cooking.nytimes.com/recipes/6255 (may not work)