Lime-Style Fish Seco with Creamy Lima Beans and Herb Salsa Criolla

Name: Lime-Style Fish Seco with Creamy Lima Beans and Herb Salsa Criolla
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.5 lb firm white fish fillets; 1 1/2 tsp salt; 1 tsp black pepper; 4 cloves garlic; 2 cups red onion; 2 tbsp ají amarillo paste; 1 1/2 cups fresh cilantro; 1/3 cup fresh mint; 1 tsp ground cumin; 2 cups fish or vegetable broth; 3/4 cup lager beer; 3 cups cooked lima beans; 3/4 cup evaporated milk; 3 tbsp vegetable oil; 3 tbsp lime juice; 1 tbsp white vinegar; 1 tbsp ají limo or fresh red chili; 14 oz sweet potato; 2 tbsp water

An original Peruvian dish featuring seared fish fillets in a green sauce inspired by limeño seco, served over creamy lima beans and finished with a fresh herb salsa criolla of red onion and lime.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g firm white fish fillets (corvina, mero or similar, en 4 porciones)
8 g salt (divided)
2 g black pepper (freshly ground)
12 g garlic (chopped)
300 g red onion (150 g chopped for the cocción and 150 g en pluma fina for the sauce criolla)
30 g ají amarillo paste (divided)
40 g fresh cilantro (leaves and stalks tiernos, divided)
10 g fresh mint (solo leaves)
2 g ground cumin
500 ml fish or vegetable broth (hot)
180 ml lager beer
500 g cooked lima beans (escurridos si son en conserva)
180 ml evaporated milk
45 ml vegetable oil (divided)
45 ml lime juice (freshly squeezed, divided)
15 ml white vinegar
10 g ají limo or fresh red chili (finely chopped)
400 g sweet potato (pelado and sliced of 1 cm)
30 ml water (for licuar the sauce si hace falta)

Nutrition facts

per serving

498 kcal

Calories

36 g

Protein

34 g

Carbs

20 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

DairyFishSulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Toss the sweet potato slices with 1 tablespoon vegetable oil, 1/2 teaspoon salt, and a pinch of black pepper. Arrange on a tray and roast for 22 to 25 minutes at 220 °C / 425 °F, turning halfway through, until golden and tender.
2
Season the fish fillets with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon lime juice. Let them rest for 10 minutes while you prepare the base.
3
Blend 30 g cilantro, the mint, half of the garlic, 1 tablespoon ají amarillo paste, the cumin, 60 ml broth, and 30 ml water until you have a smooth green sauce.
4
Heat 1 tablespoon oil in a large skillet over medium heat. Sear the fish fillets for 1 to 2 minutes per side, just until lightly browned. Transfer to a plate.
5
In the same skillet, add 1 more tablespoon oil and cook 150 g chopped red onion for 4 minutes until softened. Stir in the remaining garlic and cook for 30 seconds. Add the blended green sauce, the lager beer, and the remaining broth. Simmer for 5 minutes over medium heat so the sauce thickens slightly.
6
Return the fish to the skillet, partially cover, and cook over medium-low heat for 6 to 8 minutes, until the fish is cooked through and flakes easily. Adjust salt if needed.
7
Meanwhile, place the cooked lima beans in a saucepan with the evaporated milk, 1 teaspoon ají amarillo paste, and a pinch of salt. Cook over medium heat for 6 to 8 minutes, lightly mashing part of the beans to create a creamy texture while leaving some whole.
8
For the salsa criolla, combine the 150 g thinly sliced red onion, ají limo, white vinegar, the remaining 2 tablespoons lime juice, the remaining chopped cilantro, 1/4 teaspoon salt, and a pinch of pepper in a bowl. Gently rub the onion with the dressing and let it rest for 5 minutes.
9
Serve a bed of creamy lima beans on each plate, set a fish fillet on top with plenty of green sauce, add roasted sweet potato slices on the side, and finish with a spoonful of herb salsa criolla.
10
If desired, let the plated dish rest for 2 minutes before serving so the sauce settles and the fish absorbs more aroma.

Chef tips

Use a firm fish so it holds together in the sauce. If the green sauce becomes too thick, add a little more hot broth. Toss the salsa criolla shortly before serving to keep the onion crisp.

Substitutions

You can replace the lima beans with cooked white beans. If you do not have lager beer, use more broth plus 1 extra teaspoon lime juice. Evaporated milk can be replaced with coconut cream for a dairy-free version, though the flavor profile will change.

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
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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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