[Peru] How to cook Sardine ceviche

Ingredients

• 12 sardines, butterflied
• 4 jalapeños or 2 green banana chillies
• 250 ml (1 cup) olive oil
• 1 bunch coriander, leaves picked, stalks finely chopped
• 4 red bird’s-eye chillies, seeded, finely chopped
• 75 g (¼ cup) aji amarillo paste (see Note)
• 1 lemon, juiced
• 2 limes, juiced
• 2 egg yolks
• 1 garlic clove, chopped
• pickled chillies, to serve

• 160 ml (⅔ cup) olive oil
• 4 lemons, juiced
• 3 limes, juiced

Directions