Peruvian Keto Ceviche-Stuffed Avocado Boats with Aji Amarillo Sauce

Allergens

Fish, Avocado, Coconut (Aji Amarillo Sauce)

Ingredients

• 1. 1 lb fresh white fish fillet (e.g., cod, halibut, or snapper) 2. 4 large ripe avocados 3. 1/2 cup freshly squeezed lime juice 4. 1/2 cup freshly squeezed lemon juice 5. 1/4 cup finely chopped red onion 6. 1/4 cup chopped cilantro leaves 7. 1 medium tomato, seeded and diced 8. Salt and pepper, to taste 9. 3 tablespoons extra virgin olive oil 10. 2 tablespoons Aji Amarillo paste 11. 1 teaspoon minced garlic 12. 1/2 teaspoon ground cumin

Instructions

1. In a non reactive bowl, combine the fish with lime and lemon juices. Season with salt and pepper, mix well, and let it marinate for at least 30 minutes in the refrigerator.
2. Meanwhile, prepare the Aji Amarillo sauce by combining the olive oil, Aji Amarillo paste, minced garlic, cumin, salt, and pepper in a small bowl. Mix until smooth. Set aside.
3. Remove the fish from the marinade, discarding the marinade. Dice the fish into small cubes and combine with the red onion, cilantro leaves, diced tomato, and a pinch of salt and pepper in a mixing bowl. Taste and adjust seasoning if necessary.
4. Cut the avocados in half lengthwise and remove the pit. Scoop out a small portion from the center of each avocado half to create a hollow for the ceviche mixture, while preserving the integrity of the shell.
5. Spoon the ceviche mixture into each avocado half, filling them evenly and mounding slightly.
6. Drizzle the Aji Amarillo sauce over the stuffed avocado boats and serve immediately.

Chef’s Insight

For a touch of color, garnish with a sprig of fresh cilantro or microgreens.

Notes

This recipe is suitable for a keto diet as it is low in carbs and high in healthy fats. The ceviche can be prepared ahead of time, making it perfect for entertaining.