Cut the fish into small, bite-sized pieces (about 1-inch cubes). Place the fish in a glass bowl.
Thinly slice the red onion into half-moons. Rinse the sliced onions under cold water to reduce their sharpness. Drain well and set aside.
Juice the limes until you have about 1 cup of fresh lime juice. It's essential to use fresh lime juice for the best flavor.
Pour the lime juice over the fish, ensuring all the pieces are submerged. Add the sliced red onions, minced ají amarillo paste, chopped cilantro, and sliced aji limo peppers (if using). Season with salt and freshly ground black pepper to taste.
Gently mix all the ingredients together, ensuring the fish is well coated with the marinade. Cover the bowl and refrigerate for about 15-20 minutes, or until the fish turns opaque and appears "cooked" by the acidity of the lime juice.
Taste the ceviche and adjust the seasoning if needed. You can add more salt, pepper, or aji limo peppers for extra heat.
Serve the ceviche immediately. Traditionally, it is served with slices of cooked sweet potato, choclo (Peruvian corn), and lettuce leaves. Garnish with extra cilantro and a drizzle of the marinade, known as "leche de tigre".
Delicious and refreshing ceviche. The ají amarillo paste is a must! The lack of instructions was difficult but I found other recipes for guidance.
Very good ceviche. The aji amarillo really shines through. I used snapper, and it was great! The comments have been helpful in the process.
Good, but not great. The fish tasted a bit bland. Maybe I needed to let it marinate longer? I'll try again with more lime juice and see if that helps.
Best ceviche I've ever had! The instructions are not present, but I was able to find similar recipes online, and it turned out perfectly. The fish was incredibly tender, and the marinade was incredibly flavorful. Highly recommend!
Fantastic recipe! The ceviche was fresh, zesty, and full of flavor. The aji limo peppers added just the right amount of heat. I will absolutely make this again and again!
