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Ceviche with Aji Amarillo

PERU

Ceviche with Aji Amarillo

20 mins

4 persons

Average

Ceviche (pronounced seevietsjee) is the national dish of Peru. This dish consists of fresh fish that is cooked in lime juice. The result is a wonderfully fresh and tasty starter. Ceviche is so popular in Peru that it even has its own holiday: 'El Día Nacional del Ceviche', which is celebrated every June 28. Although we have previously shared an Ecuadorian family recipe for ceviche on our website, this recipe from the Peruvian Mariele is a completely different dish and really worth trying. This dish consists of a special but essential ingredient: Aji Amarillo pasta. You can buy this at the store (we bought it at Tjin's store in Amsterdam) or on Mariëla's website .


Vegetarian? No problem. Mariela gave us an alternative: replace the fish with fried mushrooms or avocado.


Recipes from: redactieperu.nl

average rating is 5 out of 5, based on 1 votes, beoordelingen

Preparation

Step 1. Prepare the ingredients

  • Cut the fish fillet into equal cubes of approximately 2 to 3 cm. Then place the fish cubes in a bowl covered with foil and place the bowl in the refrigerator.

  • Cut the red onions julienne (thinly sliced) and place them in a bowl with cold water and the ice cubes. Also put in the refrigerator.

  • Finely chop the chili pepper (or aji limo), ginger and coriander and chop the garlic.


Step 2. Prepare the ceviche

  • Remove the bowl with fish from the refrigerator and season the fish with salt. Then add the garlic, ginger, chili pepper, aji amarilo paste (add little by little and taste as you go, as it can be spicy) and coriander.

  • Remove the onion from the refrigerator and drain. Add to the fish mixture along with the juice of the limes. Add the lime juice little by little and taste as you go to ensure the seasoning is good.

  • Mix everything well and serve with a garnish of your choice.


Ingredients

  • 400 grams whitefish fillet (sea bass)

  • 2 large red onions

  • 8 limes

  • 8 tbsp pure aji amarillo paste (available in the store. Amsterdam: Tjin's toko)

  • 1 chili pepper or Aji limo

  • 12 sprigs with coriander leaves

  • 1 tsp fresh ginger root

  • 2 cloves of garlic

  • 12 ice cubes

  • Salt to taste


Garnish of your choice (optional)

  • Choclo (Peruvian corn) or canned corn

  • Boiled sweet potato

  • Fried and salted chulpe corn (cancha)

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Buen Provecho! ('Enjoy your meal!')
Let us know what you tink about the recipe!Let us know what you tink about the recipe!

According to Mariëla, the variety of ingredients provides special taste sensations in Peruvian cuisine. Would you like to read more about what is special about Peruvian cuisine? Then read on!

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