Aji amarillo ceviche recipe

Aji Amarillo Ceviche Recipe

Ceviche is a popular and refreshing dish that originated in Peru, and one of the most beloved and flavorful variations is Aji Amarillo Ceviche. This unique recipe showcases the vibrant and spicy flavors of the Aji Amarillo chili pepper, which adds a delightful kick to the dish. In this article, we will explore the Aji Amarillo Ceviche recipe, its history, and the step-by-step process to create this delicious dish.

Introduction to Aji Amarillo Ceviche

Aji Amarillo, also known as the “Yellow Chili,” is a staple ingredient in Peruvian cuisine. This chili pepper is renowned for its bright yellow color, fruity aroma, and medium-to-hot level of spiciness. Aji Amarillo adds a unique flavor profile to any dish it is used in, and it particularly shines in ceviche.

Ceviche is a traditional Peruvian dish that primarily consists of raw fish or seafood marinated in citrus juice, typically lime or lemon. The acid in the citrus juice “cooks” the fish, resulting in a refreshing and tangy flavor. When combined with the Aji Amarillo chili pepper, ceviche becomes an explosion of flavors that will tantalize your taste buds.

Ingredients for Aji Amarillo Ceviche

To prepare Aji Amarillo Ceviche, you will need the following ingredients:

  • 1 pound of fresh white fish fillets (such as sea bass or flounder), cut into bite-sized pieces
  • 4-5 Aji Amarillo chili peppers, deseeded and finely chopped
  • 1 red onion, thinly sliced
  • 1 cup of freshly squeezed lime juice
  • 2 cloves of garlic, minced
  • 1 teaspoon of salt
  • 1 teaspoon of ground black pepper
  • 1 tablespoon of fresh cilantro, chopped
  • 1 tablespoon of olive oil
  • 1 sweet potato, boiled and sliced into rounds
  • Lettuce leaves for serving

Step-by-Step Instructions

  1. In a non-reactive bowl, combine the fish, Aji Amarillo chili peppers, red onion, lime juice, garlic, salt, and pepper. Make sure the fish is fully coated with the lime juice, as it will “cook” the fish. Let it marinate in the refrigerator for at least 30 minutes, stirring occasionally.

  2. While the fish is marinating, prepare the sweet potato. Boil it until it is tender but still holds its shape. Once cooked, slice it into rounds, about ¼ inch thick.

  3. After the marinating time, remove the fish from the refrigerator and drain the excess lime juice. Taste the ceviche and adjust the seasoning if needed.

  4. To serve, arrange the lettuce leaves on a plate. Place a slice of sweet potato on each lettuce leaf. Top it with a generous amount of the Aji Amarillo Ceviche mixture. Sprinkle fresh cilantro on top to garnish.

  5. Drizzle a tablespoon of olive oil over the ceviche for an added richness. You can also serve it with additional lime wedges for squeezing over the ceviche, allowing your guests to adjust the acidity to their liking.

Tips and Variations

  • Serve the Aji Amarillo Ceviche chilled for the best flavor and texture.
  • If you prefer a milder version, reduce the number of Aji Amarillo chili peppers or remove the seeds before chopping them.
  • Feel free to experiment with different types of fish or seafood. Shrimp, scallops, or even octopus can be used instead of white fish.
  • For a heartier version, serve the ceviche with cooked corn kernels or boiled yuca on the side.
  • You can also add diced avocado or mango to the ceviche for a burst of creamy or tropical sweetness.

Conclusion

Aji Amarillo Ceviche is a truly delightful dish that showcases the vibrant flavors of Peruvian cuisine. The combination of fresh fish, tangy lime juice, and the heat from Aji Amarillo chili peppers creates a symphony of tastes that is hard to resist. Whether you are a seafood lover or simply want to explore new flavors, this Aji Amarillo Ceviche recipe is a must-try. Enjoy the zesty, spicy, and refreshing experience that this dish offers!

FAQ

Q: What is Aji Amarillo Ceviche?
A: Aji Amarillo Ceviche is a variation of ceviche, a traditional Peruvian dish consisting of raw fish or seafood marinated in citrus juice. Aji Amarillo chili peppers are added to give it a spicy and flavorful kick.

Q: What are the ingredients needed to make Aji Amarillo Ceviche?
A: The ingredients needed for Aji Amarillo Ceviche include fresh white fish fillets, Aji Amarillo chili peppers, red onion, lime juice, garlic, salt, black pepper, cilantro, olive oil, sweet potato, and lettuce leaves.

Q: How do you make Aji Amarillo Ceviche?
A: To make Aji Amarillo Ceviche, you need to marinate the fish in a mixture of Aji Amarillo chili peppers, red onion, lime juice, garlic, salt, and pepper. Let it marinate in the refrigerator for 30 minutes. Then, prepare the sweet potato by boiling it and slicing it into rounds. Drain the excess lime juice from the fish and adjust the seasoning if needed. Serve the ceviche on lettuce leaves with a slice of sweet potato on top.

Q: What is the history of Aji Amarillo Ceviche?
A: Aji Amarillo Ceviche originated in Peru, where ceviche is a popular and traditional dish. Aji Amarillo chili peppers, known for their vibrant yellow color and medium spiciness, are a staple ingredient in Peruvian cuisine. The addition of Aji Amarillo chili peppers to ceviche enhances its flavor and adds a unique twist to the dish.

Leave a Comment