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# Peruvian-Style Fish with Aji-Lime Sauce, Quinoa, Tomato-Corn Salsa, and Sautéed Snap Peas (or Asparagus)
- URL: https://www.kevinmeyer.com/peruvian-style-fish-with-aji-lime-sauce-quinoa-tomato-corn-salsa-and-sauteed-snap-peas-or-asparagus/
- Published: 2025-11-01T14:12:00.000Z
- Updated: 2026-01-13T15:12:45.000Z
- Author: Kevin Meyer
- Tags: cooking the world

![](https://storage.ghost.io/c/c3/9a/c39a9c8a-1d82-46be-8e4f-ed7e6cd347f4/content/images/2026/01/peruvian-fish.png)

**Time:** 45 minutes  
**Serves:** 2  
**Diet:** Pescatarian

A bright, citrusy, and mildly spicy dish inspired by Peruvian coastal cooking — seared fish with a creamy aji-lime sauce, fresh tomato-corn salsa, fluffy quinoa, and crisp glazed snap peas.

## Ingredients

### Fish

- 2 skinless fillets halibut, sea bass, or salmon (about 6 oz each)
- Salt and pepper
- 1 tbsp olive oil
- 1 tsp butter (optional, for browning)

### Aji-Lime Sauce

- 1 small shallot, finely minced
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tsp *aji amarillo* paste *(sub: ½ tsp yellow chili paste or pinch of cayenne + turmeric)*
- Juice of 2 limes
- 2 tbsp Greek yogurt or light sour cream
- 1 tbsp chopped cilantro
- Salt to taste

### Quinoa

- ¾ cup quinoa
- 1 ½ cups vegetable broth
- 1 tsp olive oil
- Pinch of salt
- Squeeze of lime

### Tomato-Corn Salsa

- 1 cup diced vine-ripe tomatoes
- ½ cup corn (fresh, roasted, or frozen and thawed)
- ¼ cup finely diced red onion
- 1 tbsp chopped cilantro
- Juice of ½ lime
- ½ tbsp olive oil
- Salt and pepper

### Sautéed Snap (or Snow) Peas

- 6 oz snap peas or snow peas, trimmed
- 1 tsp olive oil
- 1 tsp of the *aji-lime sauce* (set aside before thinning it with yogurt)
- Pinch of salt

### Optional Garnish

- Avocado slices
- Extra cilantro
- Lime wedges

## Instructions

1. **Cook the Quinoa:**  
Rinse quinoa, then combine with vegetable broth in a small pot. Bring to a boil, reduce heat, cover, and simmer \~15 minutes until fluffy. Fluff with a fork, stir in olive oil, salt, and a squeeze of lime. Keep warm.
2. **Make the Tomato-Corn Salsa:**  
Combine all salsa ingredients in a bowl. Mix gently and let sit 10–15 minutes to develop flavor.
3. **Prepare the Aji-Lime Sauce:**  
Sauté shallot and garlic in olive oil for about 2 minutes, until fragrant. Stir in *aji amarillo* paste, cook 1 minute, then remove from heat. Spoon out **1 teaspoon** of this concentrated mixture and set aside for the peas.  
To the remaining mixture, stir in lime juice, yogurt, cilantro, and salt. Set aside.
4. **Sear the Fish:**  
Pat fish dry, season with salt and pepper. Heat olive oil (and butter if using) in a skillet over medium-high heat. Sear 3–4 minutes per side, until golden and cooked through. Transfer to a warm plate.
5. **Sauté the Snap Peas:**  
In the same pan, add 1 tsp olive oil and the reserved teaspoon of concentrated aji mixture. Toss in snap peas, sauté 2–3 minutes just until bright green and crisp-tender. Season lightly with salt.
6. **Assemble:**  
Spoon quinoa onto plates, top with fish, drizzle with the aji-lime sauce, and spoon the tomato-corn salsa alongside. Add the snap peas for a pop of color and crunch. Garnish with avocado slices, cilantro, and lime wedges.

## Substitution Guide: Asparagus for Snap Peas

If substituting **asparagus** for snap or snow peas:

**Ingredients change:**

- Replace **6 oz snap peas** with **6–8 oz fresh asparagus**, trimmed and cut into 2-inch pieces.

**Cooking method:**

1. After cooking the fish, heat **1 tsp olive oil** in the same skillet.
2. Add asparagus and sauté 4–5 minutes, stirring occasionally, until bright green and just tender.
3. Toss with the **reserved teaspoon of concentrated aji mixture** (from the sauce step) and a small squeeze of lime.
4. Season with a pinch of salt before serving.

**Flavor note:**  
The asparagus gives a slightly more earthy, savory contrast to the citrusy sauce — less sweet than peas but still vibrant and perfectly balanced with the tomato-corn salsa.

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## Shopping List

### 🐟 Fresh Produce

- 2 skinless fillets halibut, sea bass, or salmon (about 6 oz each)
- 1 small shallot
- 2 cloves garlic
- 2 limes (plus 1 extra for garnish, optional)
- 1 cup vine-ripe tomatoes (about 2 medium)
- ½ cup corn (fresh, roasted, or frozen)
- ¼ cup red onion
- 1 bunch cilantro (you'll use several tablespoons total)
- 6 oz snap peas or snow peas
- 1 avocado

### 🌾 Pantry & Dry Goods

- ¾ cup quinoa
- 1 ½ cups vegetable broth (or water + bouillon cube)
- Olive oil
- Salt and pepper
- 1 tsp butter (optional)

### 🥣 Condiments & Sauces

- 1 tsp *aji amarillo* paste *(or substitute ½ tsp yellow chili paste or pinch of cayenne + turmeric)*
- 2 tbsp Greek yogurt or light sour cream