Peruvian Keto Ceviche-Stuffed Avocado Boats with Aji Amarillo Sauce

Ingredients

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

Instructions

1. 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. 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. 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. 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. 5

   Spoon the ceviche mixture into each avocado half, filling them evenly and mounding slightly.

6. 6

   Drizzle the Aji Amarillo sauce over the stuffed avocado boats and serve immediately.