The habanero and especially the scotch bonnet have fruity flavor profiles that perform well as taste substitutes for the aji amarillo. They actually can be sweeter, with hints of tropical fruit. If you can stand the heat, these are your best bets to maintain a recipe’s flavor intent.
Clean and cut off all skin, silver skin and remove any pin bones from fish. After that, cut the fish into chunks. In a mixing bowl add the fish season with Pink Peruvian salt, freshly ground black pepper and chopped cilantro. Mix well and let it sit for 3 minutes. Add to the bowl half of the sliced shallots, ½ cup of the leche de tigre and mix
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