1/2cupfresh lemon juice
1/4cupfresh lime juice
1teaspoongrated fresh ginger
2tablespoonsextra virgin olive oil
1poundfresh sea bass fillets, sliced
1/4 inch thick
1/4cupchopped fresh cilantro
1onion, thinly sliced
salt and pepper to taste
sweet potato

In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat.

Cover and marinate in the refrigerator for about 2 hours.

The flesh of the fish should be white and opaque.

Add the cilantro, onion. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

Garnish with sweet potato, corn and lettuce.


3 tablespoon confectioners' sugar
3 tablespoon butter
3 teaspoons baking powder
2 tablespoons milk
to 1 cup manjarblanco
Combine all ingredients on a working surface and knead until smooth.
If mixture seems too dry, add more milk.
Flour the surface generously and roll dough to 1/8 inches (3 mm) thick approximately. Cut circles (2 inches / 5 cm). Transfer them to a greased and floured cookie sheet.
Bake in preheated oven 350 F (175 C) for 30 minutes.
Remove from oven. Let cool.
Take one cookie and generously spread manjarblanco. Cover with another cookie. Serve.

Parihuela Sea Food Soup

1 cup vegetable oil
4 garlic cloves, crushed
2 medium size onions, chopped
3 tomatoes, peeled, seeded and chopped
2 tablespoons soy sauce
2 tablespoons paprika
1 tablespoon aj panca en pasta / sundried red aji (chili) paste
3 aj mirasol / sundried yellow aji (chili)
1 teaspoon fresh oregano
1 bay leaf
1 cup white wine
8 small fish fillets
3 lb 5 oz (1 k) fish head, trimmings and bones
6 mussels
10 shrimps
10 squids, cut in rings
6 sea scallops
2 tablespoons cilantro, chopped
2 tablespoons minced parsley
2 green onions, chopped for garnish

Place fish head and bones in a large size pan with 10 cups of salted water and boil for half hour. Add cleaned mussels and boil for 10 minutes. Strain and reserve stock.
Saut in oil, garlic and onions until soft and clear, but not golden. Add tomato, paprika, sundried red aji paste, whole sundried yellow aji, salt, pepper bay leaf and oregano. Cook for 3 to 4 minutes. Add wine and continue cooking at low heat for 5 minutes. Add fish stock, soy sauce, cilantro and parsley.
Just before serving place seafood and cooked mussels and bring to a boil for 3 or 4 minutes.
Serve immediately with few key lime drops and green onion..