Delectable Peruvian Ceviche with Aji Amarillo and Corn on the Cob

Allergens

Fish (in the fish fillet)

Ingredients

• 1 lb fresh white fish fillet, such as sea bass or snapper
• 1/2 cup freshly squeezed lime juice
• 1/4 cup Aji Amarillo pepper, finely chopped
• 1/4 cup red onion, thinly sliced
• 1/2 cup cilantro, chopped
• 1 cup corn kernels, fresh or canned
• Salt and pepper to taste
• 6 ears of fresh corn, husked and cleaned
• 1 tablespoon olive oil

Instructions

1. Dice the fish fillet into 1/2 inch cubes and place in a non reactive bowl.
2. Pour lime juice over the fish to marinate for 15 minutes, allowing the citrus to "cook" the fish.
3. In another bowl, combine Aji Amarillo pepper, red onion, and cilantro. Mix well and season with salt and pepper to taste.
4. Drain the marinated fish and gently toss it with the Aji Amarillo mixture.
5. Preheat a grill or grill pan over medium high heat. Brush corn ears with olive oil, season with salt and pepper, and grill until slightly charred and tender, about 8 10 minutes.
6. Serve the ceviche alongside the grilled corn on the cob for a harmonious Peruvian feast.

Chef’s Insight

The marriage of Aji Amarillo and lime juice gives this ceviche its signature tangy and spicy flavor profile.

Notes

Fresh and high-quality ingredients are essential for this recipe to shine.