Creamy Fish Ceviche
Creamy Fish Ceviche
Ingredients
For the Ceviche
- 1 1/2 pounds firm white fish fillets, such as snapper or mahi-mahi, cut into 1/2-inch cubes
- 1 cup fresh lime juice
- 1/2 red onion, thinly sliced
- 1 jalapeño, seeded and minced
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Creamy Sauce
- 1/4 cup mayonnaise
- 1 tablespoon aji amarillo paste, (Peruvian yellow pepper paste)
- 1 tablespoon fresh lime juice
For Serving
- 1 avocado, diced
- 1 sweet potato, cooked and diced (optional)
- 1/2 cup corn kernels, cooked (optional)
- 1 cup plantain chips, or tortilla chips, for serving
Instructions
- 1
In a large non-reactive bowl (glass or ceramic), combine the cubed fish, 1 cup of fresh lime juice, sliced red onion, minced jalapeño, chopped cilantro, salt, and black pepper. Stir gently to ensure the fish is fully submerged in the lime juice.
⏱️ 5 min
- 2
Cover the bowl and refrigerate for at least 30 minutes, or until the fish turns opaque and is 'cooked' by the acidity of the lime juice. This is the passive time for the ceviche.
⏱️ 30 min
- 3
While the fish is marinating, prepare the creamy sauce. In a small bowl, whisk together the mayonnaise, aji amarillo paste, and 1 tablespoon of fresh lime juice until smooth. Taste and adjust seasoning if needed.
⏱️ 5 min
- 4
Once the fish is 'cooked', drain about half of the lime juice from the ceviche bowl. You can leave more or less depending on your preference for sauciness.
⏱️ 2 min
- 5
Add the creamy aji amarillo sauce to the ceviche mixture. Gently fold it in until the fish and vegetables are evenly coated.
⏱️ 3 min
- 6
Taste the ceviche and adjust salt, pepper, or lime juice if necessary.
⏱️ 1 min
- 7
Serve immediately in individual bowls, garnished with diced avocado, cooked sweet potato, and corn kernels if desired. Serve with plantain chips or tortilla chips on the side.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Fish Ceviche
For the Ceviche
- 1 1/2 pounds firm white fish fillets, such as snapper or mahi-mahi, cut into 1/2-inch cubes
- 1 cup fresh lime juice
- 1/2 red onion, thinly sliced
- 1 jalapeño, seeded and minced
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Creamy Sauce
- 1/4 cup mayonnaise
- 1 tablespoon aji amarillo paste, (Peruvian yellow pepper paste)
- 1 tablespoon fresh lime juice
For Serving
- 1 avocado, diced
- 1 sweet potato, cooked and diced (optional)
- 1/2 cup corn kernels, cooked (optional)
- 1 cup plantain chips, or tortilla chips, for serving
Instructions
- 1
In a large non-reactive bowl (glass or ceramic), combine the cubed fish, 1 cup of fresh lime juice, sliced red onion, minced jalapeño, chopped cilantro, salt, and black pepper. Stir gently to ensure the fish is fully submerged in the lime juice.
⏱️ 5 min - 2
Cover the bowl and refrigerate for at least 30 minutes, or until the fish turns opaque and is 'cooked' by the acidity of the lime juice. This is the passive time for the ceviche.
⏱️ 30 min - 3
While the fish is marinating, prepare the creamy sauce. In a small bowl, whisk together the mayonnaise, aji amarillo paste, and 1 tablespoon of fresh lime juice until smooth. Taste and adjust seasoning if needed.
⏱️ 5 min - 4
Once the fish is 'cooked', drain about half of the lime juice from the ceviche bowl. You can leave more or less depending on your preference for sauciness.
⏱️ 2 min - 5
Add the creamy aji amarillo sauce to the ceviche mixture. Gently fold it in until the fish and vegetables are evenly coated.
⏱️ 3 min - 6
Taste the ceviche and adjust salt, pepper, or lime juice if necessary.
⏱️ 1 min - 7
Serve immediately in individual bowls, garnished with diced avocado, cooked sweet potato, and corn kernels if desired. Serve with plantain chips or tortilla chips on the side.
⏱️ 4 min