Aji Amarillo Ceviche
Difficulty: Easy | Makes: 3-4 Servings
This Aji Amarillo Ceviche is the perfect balance of spicy, tangy, and refreshing! This dish brings together the delicious flavors of fish with bold heat of the Aji Amarillo Sofrito.
For the Leche de Tigre
- 1 cup (240 g) Roland® Aji Amarillo Sofrito
- Zest of 2 limes
- 1 cup (250 g) lime juice
- Salt to taste
For the Ceviche
- 1 pound fluke, flounder, or sole, cut into 1/2-inch cubes
- 1 small sweet potato or purple potato (about 8 ounces)
- 1 Thai red chili or Fresno chili, thinly sliced
- 1 small red onion, quartered and thinly sliced
- Roland® Pink Peppercorns, crushed
- Kosher salt
- Cilantro leaves or micro cilantro
- Edible flowers
- Plantain chips
- Roasted corn kernels
Directions
- Combine the ingredients for the leche de tigre. Puree and adjust salt as needed
- Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil. Add sweet potato or purple potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool
- Cut the cooked sweet potato or purple potato into ½ inch cubes. Season with salt and pepper. Set aside
- Combine fish, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 5 minutes; remove ice
- Plate the ceviche and spoon leche de tigre around the sides of the bowl. Garnish with the cooked sweet potato, roasted corn kernels, remaining onion, cilantro, crushed pink peppercorns and sliced chilis. Serve with plantain chips and blue tortilla chips
