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".
This recipe transported me to Peru! The balance of flavors was perfect – the citrus, the spice, the freshness of the fish. It was so easy to prepare. This recipe is a keeper!
Really enjoyed this ceviche. The ají amarillo paste was key for the flavor. The recipe did not include the fish type, but I used cod and it was amazing. The texture was spot on. Will make again!
Pretty good, but not exactly what I was expecting. The fish was a little too sour for my liking. I would recommend adjusting the amount of lime juice to personal preference.
Excellent recipe! Easy to make and tastes amazing. The citrus marinade really works wonders on the fish. I added a little extra cilantro, and it was perfect.
It was okay. The fish was a little too acidic for my taste, and the fish turned out a bit tough. I might try reducing the marinating time next time.
