|2 lb • Artichokes hearts|
|1 cup • fresh lime juice (about 12 limes)|
|1/2 tsp • Salt|
|1 • small clove garlic, chopped very fine|
|• 1 or 2 fresh aji amarillo(yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji|
|1 tsp • Parsley - chopped|
|1 • medium onion, chopped fine (1/2 cup)|
Cut the Artichokes into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
Just before serving, mix in the parsley, cilantro, and onion.