Peruvian Ceviche with Aji Amarillo Peppers

Peruvian Ceviche with Aji Amarillo Peppers 5


  • 1 ½ pound firm white fish, boneless, such as Red Snapper or Swai
  • 1 cup lime juice
  • 2 teaspoons grated ginger
  • 1 Aji Amarillo pepper, from a jar, 1/4-inch dice
  • ¼ cup minced red onion
  • 1 tablespoon minced jalapeno chile
  • 3 tablespoons minced cilantro leaves, stems discarded
  • 1 1/2 teaspoons Aji Amarillo paste, or more to taste
  • Tortilla chips (I use Tostito brand) to serve


  1. Cut the fish fillets into ½-inch strips length-wise, then across into ¼-inch pieces. In a large bowl, combine diced fish and lime juice, making sure the fish is completely submerged. Let marinate for 20 minutes at room temperature, or up to 3 hours in the fridge.
  2. Drain fish, reserving lime juice. Add the remaining ingredients to the fish along with ½ cup of the reserved lime juice. Place in a serving bowl surrounded with tortilla chips.

Note: If you like the heat of the Aji Amarillo Pepper Paste, serve with a small bowl of the paste with a little spoon, to put a small smear on a tortilla chip along with the ceviche.

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