Coastal Lima Bean Locro with Ají Mirasol Fish

Name: Coastal Lima Bean Locro with Ají Mirasol Fish
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Peruana
Ingredients: 21 oz firm white fish fillets; 2 cups cooked lima beans; 2 cups macre squash, diced; 2 cups yellow potato, peeled and diced; 1 1/2 cups red onion, finely chopped; 1 tbsp garlic, minced; 3 tbsp ají mirasol paste; 2 tbsp ají amarillo paste; 3 cups fish or vegetable stock; 3/4 cup evaporated milk; 3.5 oz fresh cheese, crumbled; 1/2 cup cilantro, chopped; 2 tbsp lime juice; 3 tbsp vegetable oil; 1 tbsp butter; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 1/2 tsp salt; 1 tsp black pepper; 3/4 cup cooked corn kernels

An original Peruvian-inspired dish featuring a smooth, creamy locro made with lima beans, macre squash, and yellow potatoes, topped with seared fish fillets finished in a light ají mirasol, cilantro, and lime sauce. Comforting, aromatic, and balanced.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g firm white fish fillets (corvina, merluza or similar, en 4 porciones)
400 g cooked lima beans (without líquido)
300 g macre squash, diced (puede usarse kabocha si no hay macre)
300 g yellow potato, peeled and diced (diced medium)
180 g red onion, finely chopped (divided)
18 g garlic, minced (divided)
45 g ají mirasol paste (divided)
30 g ají amarillo paste
750 ml fish or vegetable stock (hot)
180 ml evaporated milk
100 g fresh cheese, crumbled (more a poco extra for terminar, optional)
30 g cilantro, chopped (divided)
30 ml lime juice (freshly squeezed)
45 ml vegetable oil (divided)
15 g butter
2 g ground cumin
1 g dried oregano
8 g salt (or to taste, divided)
2 g black pepper (divided)
120 g cooked corn kernels (for terminar)

Nutrition facts

per serving

498 kcal

Calories

35 g

Protein

34 g

Carbs

24 g

Fat

7 g

Fiber

27 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
Season the fish fillets with 1 tablespoon lime juice, 1 tablespoon vegetable oil, 1 tablespoon ají mirasol paste, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 15 minutes while you make the locro.
2
Heat a large pot over medium heat. Add 1 tablespoon vegetable oil and the butter. Add 1 cup of the chopped red onion and sauté for 5 minutes until translucent. Stir in half of the minced garlic, 2 tablespoons ají amarillo paste, 2 tablespoons ají mirasol paste, the remaining cumin, and the dried oregano. Cook for 2 minutes, stirring so the paste lightly caramelizes without burning.
3
Add the macre squash, yellow potato, and cooked lima beans to the pot. Pour in the hot stock, add 3/4 teaspoon salt, and mix well. Cook over medium-low heat for 20 minutes, until the potato and squash are very tender.
4
Remove 1 cup of the lima bean, squash, and broth mixture, blend until smooth, and return it to the pot. Stir in the evaporated milk, half of the chopped cilantro, and the crumbled fresh cheese. Cook 5 more minutes over low heat, stirring gently until creamy. Adjust with salt and black pepper.
5
While the locro finishes cooking, heat a large skillet over medium-high heat. Add the remaining tablespoon of vegetable oil and sear the fish fillets for 2 to 3 minutes per side, depending on thickness, until cooked through and lightly caramelized. If you prefer to finish them in the oven, transfer them to a tray and bake at 400°F (200°C) for 4 to 6 minutes.
6
In the same skillet used for the fish, add the remaining 1/2 cup red onion and the rest of the minced garlic. Cook for 2 minutes. Add 1 tablespoon lime juice, 2 tablespoons water, a pinch of salt, a pinch of pepper, and the remaining chopped cilantro to make a short, fragrant sauce.
7
Serve a generous base of lima bean locro on each plate. Place a fish fillet on top, spoon over the skillet sauce, and finish with the cooked corn kernels. If desired, add a little extra crumbled fresh cheese on top.
8
Serve hot. If reheating is needed, do so over low heat or in a 300°F (150°C) oven just until heated through so the fish does not dry out.

Chef tips

For a more rustic texture, mash part of the lima beans with a spoon instead of blending. The fish browns better if you pat it dry before searing.

Substitutions

You can replace the white fish with trout or firm bonito. If macre squash is unavailable, use kabocha. Fresh cheese can be replaced with a mild panela-style cheese.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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