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Ceviche with Aji Amarillo

20 min

4 servings


gemiddelde waardering 5 uit 5, gebaseerd op 1 stemmen, beoordelingen

Ceviche (pronounced: seevietsjee) is the national dish of Peru. This dish consists of fresh fish, which is cooked in lime juice. The result is a wonderfully fresh and tasty starter. Ceviche is so popular in Peru that it even has its own holiday: 'El Día Nacional del Ceviche', which is celebrated every June 28. Although we have previously shared an Ecuadorian family recipe for ceviche on our website, this recipe from Peruvian Mariele is a completely different dish and really worth trying. This dish consists of a special but essential ingredient: Aji Amarillo pasta. You can buy this at the toko (we bought it at Tjin's toko in Amsterdam) or on Mariëla's website.

Vegetarian? No problem. Mariela gave us an alternative: replace the fish for fried mushrooms or avocado.

Recipes from:


Preparation method

Step 1. Prepare the ingredients

  • Cut the fish fillet into equal cubes of about 2 to 3 cm. Then put the cubes of fish in a bowl, cover it with foil and place the bowl in the fridge.

  • Cut the red onions julienne (thinly sliced) and place in a bowl with cold water and the ice cubes. Also put in the fridge.

  • Finely chop the chili (or aji limo), ginger and coriander and mince the garlic.

Step 2. Prepare the Ceviche

  • Remove the bowl of fish from the refrigerator and season the fish with salt. Then add the garlic, ginger, chili pepper, aji amarillo paste (be careful, it is hot!) and coriander.

  • Remove the onion from the refrigerator and drain. Add to the fish mixture along with the juice of the limes. Add the lime juice little by little and taste in the meantime so that it is well seasoned.

  • Mix everything well and serve with a garnish of your choice.

Buen provecho! ('Enjoy your meal')
Try this recipe and let us know what you think!Try this recipe and let us know what you think!
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According to Mariëla, the variety of ingredients provides special taste sensations in Peruvian cuisine. Would you like to read more about what is special about Peruvian cuisine? Then read on!



  • 400 grams white fish fillet (sea bass)

  • 2 large red onions

  • 8 limes

  • 8 tbsp pure aji amarillo paste

  • 1 chili pepper or Aji limo

  • 12 sprigs with coriander leaves

  • 1 tsp fresh ginger

  • 2 cloves of garlic

  • 12 ice cubes

  • Salt to taste

Garnish of your choice (optional)

  • Choclo (Peruvian corn) or canned corn

  • Boiled sweet potato

  • Fried and salted chulpe corn (cancha)

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