Monday, April 21, 2014

Hands Down... Best Aji Amarillo Ceviche Recipe Ever

 So truth be told, I am OBSESSED with ceviche... I mean, can you blame me? This light and refreshing chunk of goodness 
is packed with flavor and soul. I love all types, "mixto", "traditional", "with sweet potatoes" or "large kernel corn", 
but my absolute favorite is with "aji amarillo".  I can taste it right now! But luckily, I live in Miami where you can find a 
killer selection of ceviche restaurants like Ceviche 105 and My Ceviche (my go-to's). 

One day I thought to myself, (in my quest for domestication and a healthier lifestyle), "I can TOTALLY do this". 
What led me to believe that? Well you have to be somewhat spastic to understand. But to my surprise, and that of many 
others (no faith I tell you), I rocked my first ceviche. I didn't follow any particular recipes but instead decided to do my own 
thing using ingredients I particularly love. And just this past weekend I made my third dish. Yes, I am now and officially a 
ceviche connosieur. And let me tell you.... many of these restaurant have nothing on this recipe. Go ahead, try it yourself...
I've posted the recipe below. But please keep in mind, I didn't use specific measurements, I simply kept taste-testing it 
as I went along, so I suggest you do the same as everyone's taste is different.
  So for this past weekend I ended up using Dover Sole (fish). I had never used it before and to be honest, it's not my 
favorite fish for ceviche, as it has a pretty pungent fish smell. I ended up going with this because my go-to fish, Sea Bass, 
was an ungodly $30/lb. Yeah....I don't think so! 

In order to get rid of the fishy smell, I followed these instructions which helped ease the not so sexy smell. 


  • 2 lbs. white fish (preferably sea bass or grouper, but you can also use Corvina, tilapia, sole, red smapper, etc). 
  • 1 tablespoon sea salt
  • 5 large juicy limes
  • 1 large juicy lemon
  • 1 small clove garlic, chopped very fine
  • 1/4 cup of chopped cilantro
  • 1/2 medium onion, chopped fine
  • 1 teaspoon coriander powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground black pepper
  • 1 small avocado, chopped in small cubes
  • 1/2 jar of Aji Amarillo sauce (can be purchased at Publix in the Ethic section)
 Wash the fish well. In this case I soaked it in milk for 20 minutes after washing to get rid of the smell. Wash off the milk. 
Then place fish in a bowl and mix the limes, lemon, and all other ingredients except for the avocado (which I topped off at the end). 
Let the fish marinate for 24 hours or less (I like it well cooked and lemony so I leave it overnight) The result... 
the best Aji Amarillo Ceviche EVER! I can bet my life savings on it, yeap, the whole $2 I have in there.

So if you love cheviche and are feeling bold and hungry, this is a fairly simple and ridiculously delicious (and quite healthy) 
meal to make. And if you decide to get crazy, I would love to hear your comments on the recipe.

Signing off from Miami Beach! Stay tuned for more...

l o v e  +  j o y,   k a r i n a

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