Ceviche De Aji Amarillo Recipe

Roast and Char

Preheat oven to 425°F (220°C). Toss whole scrubbed sweet potatoes with 1 tbsp neutral oil and 1/2 tsp salt. Place on a rimmed baking sheet and roast 35–45 minutes until fork-tender and edges caramelize. For extra char, cut potatoes in half lengthwise and place cut-side down under broiler for 2–4 minutes until nicely browned. Remove, cool slightly, then slice into 1/2" rounds or thick wedges and keep warm.

If using fresh choclo or corn kernels, blanch kernels in boiling salted water for 2 minutes, then drain and cool. Warm cancha (toasted corn nuts) briefly in a dry skillet over medium heat for 1–2 minutes to refresh crunch if needed. Set both aside.

In a medium bowl, combine 1 cup fresh lime juice, 1/4 cup fish stock (or cold water), 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp sea salt, 1/4 tsp white pepper, and 1 tbsp olive oil. Stir to dissolve salt and pepper. Taste and adjust acidity/salt—this is the ceviche 'cooking' liquid base.

In a blender or small food processor, combine 2 tbsp aji amarillo paste (or chopped fresh aji amarillo), 1 tsp finely chopped aji limo, 1/4 cup evaporated milk (or light cream), and 2 tbsp cilantro. Pulse until smooth and emulsified. Taste for heat and seasoning; add a pinch of salt if needed. Stir 1/4 of this aji amarillo mixture into the basic leche de tigre to make a bright yellow, mildly spicy leche de tigre. Reserve remaining aji amarillo puree for drizzling or extra heat at service.

Place the cubed white fish, octopus pieces, shrimp, and calamari rings in a large shallow nonreactive bowl. Pour the aji amarillo–infused leche de tigre over the seafood so it is just covered. Gently toss to coat.

Refrigerate and marinate the seafood 8–12 minutes total: fish and shrimp will 'cook' in the lime juice in that time; calamari should be tender if cut thin and marinated briefly; octopus is pre-cooked and only needs to be chilled through. Do not over-marinate; total time depends on cube size—check that fish is opaque at the edges.

After marination, gently drain about half of the leche de tigre (reserve in a small pitcher to serve extra at the table) so the ceviche is not too soupy but remains saucy.

Rinse and drain the thinly sliced red onion under cold water, then pat lightly dry. Add the red onion, 1 tbsp sliced scallions, and 2 tbsp chopped cilantro to the marinated seafood. Gently toss to combine.

Fold in 1 cup choclo kernels and toss lightly. Adjust seasoning with salt and freshly ground black pepper to taste. If desired, add a small spoonful of reserved aji amarillo puree for extra color and heat.

On chilled plates or a shallow bowl, place a few slices of charred roasted sweet potato at the base. Spoon the ceviche over the sweet potato, allowing some leche de tigre to pool. Scatter cancha over the top for crunch.

Garnish with additional cilantro leaves, a few extra droplets of the reserved aji amarillo puree, and a grind of black pepper. Serve immediately with lime wedges and any remaining leche de tigre on the side.