A rustic, fresh Amazonian sauce made with chopped cocona, red onion, charapita chilies, and sacha culantro. A lime juice and oil dressing keeps it juicy and glossy, with sharp acidity and clean heat. Serve it with defined pieces and its maceration juices.
Peel the cocona, remove any tough seeds if present, and cut it into small cubes. Finely chop the red onion and cut the sacha culantro into short strips; we want a rustic sauce, but not a messy one.
Crush or very finely chop the pipí de mono chili. If you want it less fierce, remove some of the seeds; the heat should feel clean, not cover the cocona’s acidity.
In a bowl, mix the lime juice, vegetable oil, and salt until slightly glossy. Add the cocona, red onion, chili
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Let it rest for 8 minutes at room temperature. Serve with its defined pieces and the juices that collect at the bottom; it should taste fresh, acidic, and spicy from the first bite.
