|1/4 cup • Fresh English peas|
|1/2 cup • White corn kernels|
|2 • Aji amarillo peppers • seeded and finely diced|
|1/4 cup • Passion fruit seeds|
|2 tbsp • Cilantro • finely chopped|
|1 tbsp • Flat-leafed parsley|
|1 tbsp • Shin shoga • peeled and finely diced|
|1 tbsp • Fermented Chinese black beans • finely chopped|
|3 tbsp • Macadamia nuts • toasted and chopped|
|1/2 cup • Jordan Estate Extra Virgin Olive Oil|
|1 lb • Onaga (long-tailed Red Snapper) or Hamachi fillet|
|1/4 cup • Freshly squeezed lime juice|
|• Sea salt • to taste|
Bring a small seasoned pot of water to a boil. Add the peas and cook for 1 minute (Do not cook any longer; the peas should still have bite). Chill the peas in a bowl of ice water to stop the cooking. Drain and set aside. Repeat same procedure for the corn. (This can be done up to an hour in advance).
Combine the aji amarillos, passion fruit seeds, cilantro, parsley, shin shoga, Chinese black beans and macadamia nuts in a bowl. Stir in the corn and peas to complete the salsa. Set aside.
Place the fish on a flat surface, and using a very sharp knife, carefully remove the skin and discard it. Cut the fish into thin slices. Arrange it in a single layer in a non-reactive dish. Pour the lime juice over the fish and marinate for 10 minutes. Do not marinate longer.
Divide and arrange the fish among four chilled plates. Top each with equal amounts of salsa and sprinkle with a little salt. Serve immediately.
For a light entrée, serve with a side of steamed Forbidden Rice. Enjoy with Jordan Chardonnay. Also pairs nicely with a pisco sour.