Sudado de Pescado (Huanchaco-Style Fish Stewed in Tomatoes and Chiles)

Name: Sudado de Pescado (Huanchaco-Style Fish Stewed in Tomatoes and Chiles)
Ingredients: 2 lb. boneless skinless grouper filets, cut into 6 pieces; 2 Tbsp. fresh lime juice plus 6 lime halves; 2 Tbsp. chopped fresh cilantro; 2 tsp. salt; 1 tsp. freshly ground black pepper; 8 fresh or frozen aji escabeche (yellow Andean), Holland, or banana chiles (4 seeded and chopped, 4 thinly sliced); 1⁄4 cup canola oil; 4 cloves garlic, mashed to a paste; 1 medium red onion, halved and cut into 1/2" slices; 2 large plum tomatoes, cored, seeded, and coarsely chopped; 1 tsp. dried oregano, lightly toasted in a dry, hot pan; Boiled Yuca; 3" chunks of boiled sweet potatoes (North American yams or Caribbean boniato; optional)

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This simple stew represents a typical way of preparing fish throughout northern Peru.

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Ingredients

2 lb. boneless skinless grouper filets, cut into 6 pieces
2 Tbsp. fresh lime juice plus 6 lime halves
2 Tbsp. chopped fresh cilantro
2 tsp. salt
1 tsp. freshly ground black pepper
8 fresh or frozen aji escabeche (yellow Andean), Holland, or banana chiles (4 seeded and chopped, 4 thinly sliced)
1⁄4 cup canola oil
4 cloves garlic, mashed to a paste
1 medium red onion, halved and cut into 1/2" slices
2 large plum tomatoes, cored, seeded, and coarsely chopped
1 tsp. dried oregano, lightly toasted in a dry, hot pan
Boiled Yuca
3" chunks of boiled sweet potatoes (North American yams or Caribbean boniato; optional)