Snapper Ceviche Recipe
Sweet Potatoes, Choclo, Lime Juice, Aji Amarillo, Onions, Cilantro
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Ingredients
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Ceviche Ingredients
Accompaniments
Method
Ceviche Preparation
- 1
- 2
Marinate with Lime Juice
Pour the lime juice over the snapper cubes, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for 30 minutes, allowing the fish to 'cook' in the acid.
- 3
Add Aji Amarillo
After 30 minutes, add the aji amarillo paste to the marinated fish and mix gently to combine.
- 4
Chop the Onions
Thinly slice the red onion and add it to the ceviche mixture. Stir gently to incorporate.
- 5
Finishing Touch
Roughly chop the fresh cilantro and fold it into the ceviche just before serving to retain its freshness.
Accompaniments Preparation
- 6
Cook the Sweet Potatoes
Peel the sweet potatoes and cut them into thick slices. Boil them in salted water for about 15-20 minutes, or until tender. Drain and set aside.
- 7
Prepare the Choclo
If using fresh choclo, boil it in salted water for about 10 minutes until cooked. If using frozen, simply follow package instructions to heat through.