This vibrant ceviche recipe bursts with the fiery flavor of aji amarillo peppers, perfectly complementing the fresh, tender fish. It’s a taste of Peru, and a recipe my best friend, from Lima, passed onto me; it’s a recipe made with love!
The key to a great ceviche lies in using the freshest ingredients possible. The fish should be firm and bright; avoid anything that smells fishy or has discoloration. Trust your gut! Fresh fish is super important for a great-tasting ceviche. Don't use old or frozen fish for this!
Required Equipments
- Sharp knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Citrus juicer (optional)
- Fine-mesh sieve
- Airtight container
Ceviche with fiery aji amarillo marinade: Frequently Asked Questions
Ceviche with fiery aji amarillo marinade
This recipe showcases a Peruvian-style ceviche, marinated in a fiery aji amarillo paste and lime juice, resulting in a vibrant and flavorful dish.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's prep our fish! Make sure you're using super fresh fish fillets; the freshest you can find is key for this recipe. I usually get mine from a trusted local fishmonger. Pat them dry with paper towels; this helps in getting a nice, clean ceviche.
- Next, we dice our fish. You want small, bite-sized pieces. Aim for about half-inch cubes. The smaller, the better for even cooking. If you're unsure, slightly smaller cubes are perfect, trust me.
- Now, it’s time for the aji amarillo paste. If you can't find it, you can use a mix of other chili peppers, but it won't be quite the same. If this happens, just be careful!
- Next, lets create our marinade. In a mixing bowl, combine the aji amarillo paste with lime juice, salt, and pepper. Give it a really good stir to get the paste fully incorporated. The key is to have a nice, even mix throughout the marinade.
- Time to marinate the fish! Add your diced fish to the marinade, gently tossing to coat every piece evenly. Try to avoid damaging the fish. Leave it for about 10–15 minutes. It will "cook" or, more accurately, cure in the citrus acid.
- While the fish marinates, prep your garnishes. Finely chop the red onion and cilantro. You can also add some chopped serrano pepper or jalapeno, for an extra kick! If I'm using jalapeno, I almost always add gloves to protect my eyes!
- Once the fish is marinated, add your chopped red onion and cilantro. Gently toss to combine. This is also a good time to taste and adjust the seasoning. If you think it needs more salt, or lime, or maybe a touch more chili, do so!
- Taste your ceviche! Give it a final taste and make any adjustments if necessary. Remember, there are no rules here except using fresh ingredients. If you're feeling creative, you could add some chopped tomatoes or avocado before serving. Sometimes, my friends bring mango salsa to this dish, and let me tell you... it is AMAZING.
- Serve immediately! Once you’re happy with the taste, serve your ceviche immediately and enjoy! This is a recipe that's best served fresh.
- Enjoy this amazing ceviche! It is important to use super fresh ingredients and a clean workspace, or you might regret it later!
📝 Notes
- For a milder ceviche, reduce the amount of aji amarillo paste.
- Adjust the lime juice depending on the acidity of your limes and desired "cooking" level.
- Serve with tortilla chips or tostadas for a complete dish.
- Some people like to add a pinch of sugar to balance the acidity. It's up to your tastes!
🍎 Nutrition
Calories: 150kcal
Protein: 25g
Fat: 2g
Carbohydrates: 5g
Fiber: 1g
Calcium: 20mg
