Aji Amarillo Ceviche Recipe

Prepare fish

Pat the fish dry with paper towels and cut into uniform 1/2-inch cubes. Place the fish in a nonreactive glass or ceramic bowl.

Make aji-lime marinade

In a separate bowl whisk together the fresh lime juice, aji amarillo paste, grated ginger, minced garlic, sea salt, black pepper, and optional sugar until smooth and the paste is evenly incorporated. Taste and adjust salt or aji amarillo for heat.

Marinate fish

Pour about three-quarters of the aji-lime marinade over the fish, reserving the remainder for finishing. Stir gently to coat. Cover and refrigerate for 12–18 minutes: the fish should turn opaque and firm up but still be tender. Timing: 12 minutes for more tender, sashimi-like texture; up to 18 minutes for firmer, fully 'cooked' ceviche.

Prep onion

While the fish marinates, place the thinly sliced red onion in a small bowl with enough of the reserved lime-aji mixture (about 1–2 tablespoons) to barely cover. Let the onion sit for 5–7 minutes to mellow its sharpness, then drain any excess liquid.

Combine aromatics

After the fish has finished marinating, add the drained pickled onion, chopped cilantro, and optional sliced red chili to the bowl with the fish. Gently fold to combine, making sure all fish pieces are evenly coated. Taste and add additional salt, pepper, or a squeeze of lime if needed.

Plate

Spoon the ceviche into chilled serving bowls or a shallow platter. Arrange cooked sweet potato slices and tostones or plantain chips alongside or on the same plate.

Garnish & final drizzle

Drizzle the reserved aji-lime marinade (and extra aji paste if using) lightly over the ceviche for a brighter flavor and a spicy finish. Scatter additional cilantro leaves on top and serve immediately with lime wedges on the side.

Notes: Keep ceviche chilled and consume within 2–4 hours for best texture. If using very acidic lime or a very spicy aji amarillo, adjust quantities to taste. For a creamier variation, fold in 1–2 tablespoons of cancha oil or a touch of mayonnaise—this is optional and not traditional.