Aji Amarillo Flounder Ceviche
Traditional ceviche featuring the fruity heat of yellow aji amarillo paste.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 1/2 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
- 1/4 cup Fresh cilantro, chopped
- 1 clove Garlic, finely minced
- 1/2 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
Rinse the sliced red onions in cold water and soak them for 10 minutes to remove the harsh bite, then drain well.
- 2
In a large glass or ceramic bowl, combine the cubed flounder with the salt and toss gently to coat.
- 3
Whisk together the fresh lime juice, aji amarillo paste, minced garlic, and grated ginger in a separate small bowl.
- 4
Pour the lime juice mixture over the fish, ensuring every piece is completely submerged.
- 5
Add the soaked red onions and chopped cilantro to the bowl and stir gently to combine.
- 6
Cover the bowl and refrigerate for 15 to 20 minutes; the fish should look opaque on the outside but remain tender.
- 7
Taste the 'leche de tigre' (the marinating liquid) and add more salt or aji amarillo if desired.
- 8
Serve immediately in chilled bowls accompanied by slices of sweet potato and kernels of choclo.
Ratings & Reviews
No ratings yet
