Coastal Chickpea Locro with Ají Mirasol Fish and Cucumber Salsa Criolla

Instructions

1. 1

   1. In a bowl, combine the fish fillets with ají mirasol paste, 2 crushed garlic cloves, 2 tablespoons (30 ml) lime juice, 1 tablespoon (15 ml) vegetable oil, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cover and marinate in the refrigerator for 20 minutes.

2. 2

   2. Meanwhile, make the salsa criolla: mix the cucumber, sliced red onion, fresh ají amarillo, 2 tablespoons (30 ml) lime juice, white vinegar, a pinch of salt, and 2 tablespoons chopped cilantro in a bowl. Toss gently and set aside.

3. 3

   3. For the locro, heat 2 tablespoons (30 ml) vegetable oil in a large pot over medium heat. Add the chopped red onion and cook for 5 minutes until translucent. Stir in 2 chopped garlic cloves and cook 1 minute more.

4. 4

   4. Add the squash and sweet potato. Stir for 2 minutes so they absorb the flavor base. Add the cooked chickpeas, hot stock, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook over medium-low heat for 25 minutes, until the squash and sweet potato are very tender.

5. 5

   5. Remove 1 cup of the locro mixture and blend it with the evaporated milk and, if needed, 1/2 cup (120 ml) water until smooth. Return this mixture to the pot and stir well. Cook 5 minutes more until creamy but still rustic in texture. Adjust salt and add half of the remaining cilantro.

6. 6

   6. Heat a wide skillet over medium-high heat. Sear the marinated fish fillets for 3 to 4 minutes per side, depending on thickness, until cooked through and lightly caramelized. If you prefer to finish them in the oven, bake them on an oiled tray at 400°F (200°C) for 8 to 10 minutes.

7. 7

   7. Serve a generous portion of chickpea locro on each plate. Top with the ají mirasol fish and finish with the cucumber salsa criolla. Sprinkle with the remaining fresh cilantro and serve immediately.