Aji Amarillo Flounder Ceviche

Ingredients

• 1.5 lbs Fresh flounder fillets, cut into 1/2 inch cubes
• 1 cup Fresh lime juice
• 3 tablespoons Aji amarillo paste
• 1 medium Red onion, thinly sliced into julienne
• 0.25 cup Fresh cilantro, chopped
• 1 clove Garlic, finely minced
• 0.5 teaspoon Fresh ginger, grated
• 1 teaspoon Kosher salt
• 1 large Sweet potato, boiled and sliced
• 1 cup Choclo (Peruvian large-kernel corn), boiled(optional)

Instructions

1. 1

   Rinse the sliced red onions in cold water and soak them for 10 minutes to remove the harsh bite, then drain well.

2. 2

   In a large glass or ceramic bowl, combine the cubed flounder with the salt and toss gently to coat.

3. 3

   Whisk together the fresh lime juice, aji amarillo paste, minced garlic, and grated ginger in a separate small bowl.

4. 4

   Pour the lime juice mixture over the fish, ensuring every piece is completely submerged.

5. 5

   Add the soaked red onions and chopped cilantro to the bowl and stir gently to combine.

6. 6

   Cover the bowl and refrigerate for 15 to 20 minutes; the fish should look opaque on the outside but remain tender.

7. 7

   Taste the 'leche de tigre' (the marinating liquid) and add more salt or aji amarillo if desired.

8. 8

   Serve immediately in chilled bowls accompanied by slices of sweet potato and kernels of choclo.