Commonly used in Peruvian ceviches, Aji Panca Chiles are the star of this dish, boasting mild heat and a faint berry-like flavor. The heat on the sauce is relatively low, allowing the savory flavors of garlic, onion, cumin and pepper to shine through.
Prep time: 5 min
Cook time: 420 min
Total time: 425 min
Slice Aji Panca Chiles in half lengthwise. Soak in hot water for 6 hours. Drain and reserve soaking liquid.
Char tomatoes, garlic and onion in dry pan over high heat.
Combine onions, garlic, tomatoes, cumin and pepper with soaked chiles and some of reserved water in blender and purée.
Add vinegar, olive oil and salt to taste. Pulse to incorporate.
Place fish and potatoes on platter and smother with sauce. Refrigerate for 1 hour or more.
Serve chilled or slightly warm.