Peruvian Surf & Turf Ceviche with Aji Amarillo Sauce

Allergens

Seafood (shrimp), Fish, Wheat (suggested accompaniment: cilantro leaves)

Ingredients

• 1 lb fresh white fish fillet, cut into bite
• sized pieces
• 1 lb large shrimp, peeled and deveined
• 1 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 2 tablespoons aji amarillo paste
• 1 small red onion, thinly sliced
• 1/2 cup cilantro leaves, chopped
• 1 avocado, diced
• Salt and pepper to taste
• 1 large sweet potato, peeled and cut into cubes
• 2 tablespoons olive oil

Instructions

1. In a large non reactive bowl, combine the fish and shrimp with the lime, lemon, and orange juices. Mix well, ensuring all pieces are coated. Cover and refrigerate for 30 minutes, or until the fish is opaque and cooked through.
2. Meanwhile, cook the sweet potato cubes in boiling water for 8 10 minutes, or until tender. Drain and set aside.
3. In a separate bowl, combine the aji amarillo paste with the sliced red onion. Mix well to coat the onions in the spicy sauce.
4. Once the fish and shrimp are cooked, drain and discard the marinade. Gently fold in the aji amarillo coated onions, chopped cilantro, and diced avocado. Season with salt and pepper to taste.
5. In a small pan, heat olive oil over medium heat. Add the cooked sweet potato cubes and sauté for 2 minutes or until slightly crispy. Season with salt and pepper.
6. To serve, divide the ceviche among four plates, placing it in the center. Surround the ceviche with a ring of sautéed sweet potatoes, ensuring each portion has an equal amount. Garnish with additional cilantro leaves and a drizzle of aji amarillo sauce.

Chef’s Insight

Balance flavors by tasting as you go along, adjusting the seasoning accordingly.

Notes

This dish can be easily adjusted to accommodate dietary restrictions by substituting ingredients as needed.