Ají Amarillo Ceviche
This dish is an addictive mix of shrimp, ají amarillo leche de tigre, cancha, sweet potato, habanero pepper, and choclo. “Peruvian cuisine has a vast amount of dishes that call for a spicy chili common to the region called ají amarillo,” says Executive Chef Miguel Gomez at Pisco y Nazca, a Peruvian gastrobar located in South Florida. “When used properly, the chili can bring out the cooler flavors in some of the other ingredients. In this ceviche dish with leche de tigre, the simplicity of ingredients used in the sauce against the complexity of flavor of the chili provide the right balance. People are always looking for new ways to add flavor and spice to what they eat, and sauces like ají amarillo can do just that.”
Leche de Tigre Ingredients:
- 1 cup lime juice
- 1 cup fish broth
- 2 ounces celery
- ½ ounce garlic cloves
- 2 ounces fresh fish flesh
- 1 tablespoon salt
- 2 ounces red onions
- 1/4 bunch of cilantro
- In a blender, add lime juice, fish broth, celery, garlic, fish flesh, and salt.
- Blend on high speed for 2 minutes.
- Add onions and cilantro to blender, pulse 3 times.
- Strain liquid and store in a refrigerator.
Ají Amarillo Ceviche Ingredients:
- 4 ounces white fish corvina (cut in small/medium-sized cubes)
- 1 ounce red onions (cut julienne style)
- 1/2 teaspoon garlic (finely chopped)
- 1 tablespoon celery (finely chopped)
- 1/2 teaspoon salt
- 1 ounces lime juice
- 1 tablespoon ají amarillo paste
- 1/4 cup leche de tigre
- Pinch of chopped cilantro
- In a cold mixing bowl, add white fish corvina, then season with salt, garlic, and celery.
- Mix well and then add the ají amarillo paste, cilantro, and leche de tigre. Lastly, mix until ají amarillo is mixed in well.
- Serve: You can serve this with a nice side of boiled sweet potato or roasted sweet potato, which gives a nice balance of sweet and tart.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!Back to top