Tender seafood with red onion, ají limo, corn, and fava beans, brought together with a sharp lime dressing and a touch of oil. Served cold and juicy: chewy bite, crisp vegetables, and bright freshness. Direct, citrusy, with controlled heat.
Boil the water with the cooking salt. Cook the corn for 8 to 10 minutes and add the fava beans for the last 4 minutes, until both are tender but firm.
In the same boiling water, cook the
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Move the seafood, corn, and fava beans to a bowl with ice for 3 minutes. Drain very well so the dressing does not turn watery.
Slice the red onion thinly, and chop the ají limo and cilantro. The onion should stay crisp and thin so it blends without dominating every bite.
Mix the lime juice with the oil, dressing salt, pepper, and ají limo. Add the onion and rest for 5 minutes, until it loses its raw edge without turning soft.
Combine the seafood, corn, fava beans, and cilantro with the sarsa. Toss gently and serve cold or cool-room-temperature, with enough juice to shine without swimming.
