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 was a fantastic ceviche. The flavors were vibrant and authentic. I loved the combination of the fish with the onions and cilantro. Only suggestion: maybe add a little more aji limo for those who like it spicy!
Absolutely amazing ceviche! The fish was so fresh and the lime juice really did its magic. The aji amarillo gave it the perfect amount of kick. I'll definitely be making this again.
This recipe is amazing! The perfect balance of flavors. The freshness of the ingredients makes a huge difference. Highly recommended for anyone who loves Peruvian food!
The flavors were good, but the fish didn't seem to 'cook' as much as I expected. I probably should have let it marinate longer. The taste was still good though.
The taste was not good. It might be the type of fish. The lack of instructions was problematic. I will not make this again.
