“Aromatic Peruvian Ceviche Delight – A Fresh, Zesty, and Exquisite Seafood Symphony”
Discover our easy-to-make aromatic Peruvian ceviche recipe, perfect for a fresh and zesty seafood dinner. This mouthwatering dish combines white fish with lime juice, ají amarillo chili, red onion, tomato, and cilantro, creating an explosion of flavor that will transport you straight to the heart of Lima's culinary scene.
Allergens
Fish, Avocado (optional)
Ingredients
- 200g fresh white fish fillet (such as sea bass or cod)
- 1/4 cup lime juice
- 1 tbsp ají amarillo chili paste
- 1/4 cup finely chopped red onion
- 1/2 cup diced tomato
- 1/4 cup roughly chopped cilantro
- Salt and pepper, to taste
- Optional: 1 avocado, sliced for garnish
Instructions
- a. Finely dice the white fish fillet into small cubes. b. In a large mixing bowl, combine lime juice and ají amarillo chili paste, then mix well. c. Add the diced fish to the bowl with the marinade, ensuring all pieces are submerged. Cover and refrigerate for 20 30 minutes. d. Drain the excess marinade from the fish and place it in a serving dish. e. Top the fish with red onion, tomato, and cilantro. Season with salt and pepper to taste. f. If using avocado, arrange the slices around the edge of the dish for garnish.
Chef’s Insight
The secret to a great ceviche is using fresh, high-quality ingredients and allowing the fish enough time to marinate.
Notes
Freshness of ingredients is key to a delicious ceviche; try to source the best quality fish and produce available.