Aji Amarillo Sea Bass Ceviche (Peruvian-Inspired, 30 Minutes)

Lisa Anderson

Fresh sea bass cures in lime-based leche de tigre — a classic Peruvian marinade built with aji amarillo, aromatics, and citrus — giving the fish a clean, tender bite without any heat. Sliced avocado and a drizzle of olive oil round out the bowl and keep things light. No stove needed; the whole dish is ready in about 30 minutes.

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer

Cuisine Latin American / Caribbean

Servings bowls

Calories 347 kcal

Equipment

Non-reactive mixing bowl (glass or stainless steel)
Chefs Knife
Cutting board
Citrus juicer (or reamer)
Measuring cups and spoons
Microplane zester (for garlic)
Fine-mesh sieve or colander
Mixing spoon or silicone spatula
Plastic wrap
Timer
Chilled serving bowls

Ingredients

For the Ceviche:

0.5 small red onion, very thinly sliced about 1/2 cup; soaking mellows the bite
2 cups ice water for soaking onion
1 cup freshly squeezed lime juice from about 8–10 limes; choose heavy, thin-skinned limes
2 tablespoons fresh orange juice optional, adds roundness
1-2 teaspoons aji amarillo paste start with 1 tsp for mild heat; add to taste
1 clove garlic, finely grated use a Microplane for a smooth leche de tigre
1 teaspoon kosher salt such as Diamond Crystal; adjust to taste
0.25 teaspoon granulated sugar balances the acidity
1 lb sashimi-grade sea bass (or halibut), skinless, cut into 1/2-inch dice very fresh, firm; sustainably sourced if possible
1 cup English cucumber, diced 1/4-inch peeled if waxed
0.5 cup cherry tomatoes, halved optional; adds sweetness and color
2 tablespoons fresh cilantro leaves, finely chopped tender stems okay
1 tablespoon extra-virgin olive oil fruity style for a glossy finish
1 medium ripe avocado, diced 1/2-inch just-ripe for clean edges

For Garnishes & To Serve:

0.5 cup sweet corn kernels, cooked and cooled optional; canned is fine—rinse and drain
4 medium radishes, very thinly sliced for crunch and peppery lift
2 tablespoons micro cilantro or small cilantro leaves for garnish
2 medium limes, cut into wedges for serving
2 cups plantain chips or tortilla chips for scooping
1 pinch flaky sea salt to taste; to finish

Instructions

Set Up and Chill: Place your serving bowls in the refrigerator to chill at 36–40°F (2–4°C). Have a non-reactive mixing bowl ready.
Tame the Onion: Thinly slice the red onion and soak in ice water for 5 minutes to mellow its sharpness. Drain well through a sieve and gently pat dry; the slices should look crisp and translucent with a mild aroma.
Make the Leche De Tigre (citrus marinade): In a non-reactive bowl, whisk together lime juice, orange juice (if using), aji amarillo paste, grated garlic, kosher salt, and sugar until slightly cloudy and aromatic. Taste—the blend should be bright, zesty, and lightly salty with gentle heat. If you don’t have a Microplane, mince the garlic finely and mash it with a pinch of salt using the side of your knife to form a paste.
Cut and Cure the Fish: Pat the fish very dry, then cut into clean 1/2-inch dice. Slide into the marinade and stir to coat. Cover and refrigerate 12–15 minutes at 36–40°F (2–4°C), stirring once halfway. It’s ready when the edges turn opaque while the centers remain slightly translucent—this yields the most tender texture.
Add Crunch and Herbs: Fold in the drained onion, cucumber, tomatoes (if using), and cilantro. Drizzle in the olive oil and toss gently until glossy. Taste and adjust salt and heat (add a touch more aji amarillo if desired). Let sit 1–2 minutes so flavors marry.
Finish with Avocado: Just before serving, gently fold in the diced avocado so it keeps its shape. If using corn, add it now for sweetness and extra texture.
Plate Beautifully: Spoon fish and some leche de tigre into chilled bowls, piling high for height. Garnish with radish slices and micro cilantro. Finish with a whisper of flaky sea salt. Serve immediately with lime wedges and plantain or tortilla chips.

Notes

Lisa’s Tips:

Fish Choice: Sea bass, halibut, or snapper work beautifully. Look for sashimi-grade or fish sold specifically for raw preparations; it should smell like the ocean, not “fishy.”
Acid Balance: Limes vary. If your limes are very tart, keep the orange juice; if they’re mellow, you can omit it.
Heat Control: Aji amarillo paste is fruity and moderately hot. Substitute 1 minced serrano or jalapeño plus a pinch (1/8 teaspoon) turmeric for color if you can’t find the paste.
Onion Finesse: A 5-minute ice bath crisps and tames onion quickly; for even gentler flavor, extend to 10 minutes.
Texture Guard: Add avocado last and fold, don’t stir, to keep clean cubes.
Food Safety: Citrus curing is not a substitute for heat; people at higher risk should use previously frozen fish (frozen at -4°F / -20°C for 7 days) or choose cooked shrimp as a substitute.

Serving Suggestions:

Plating: Use shallow, chilled white bowls to showcase the ceviche’s jeweled colors—pearlescent fish, emerald cilantro, ruby radish, and golden aji.
Garnish: Micro cilantro, paper-thin radish, and a final sprinkle of flaky sea salt add fragrance, crunch, and sparkle.
Pairings: Crisp lager, Sauvignon Blanc, or a citrusy mocktail (lime, soda, mint) complement the acidity.

Culinary Context:

Ceviche is a cornerstone of Peruvian cuisine, with countless regional variations. The leche de tigre—zesty, lightly spicy, and aromatic—is the soul of the dish. This version honors that tradition while inviting in a modern gloss of olive oil and the creamy counterpoint of avocado.

Optional: Make-Ahead & Advanced:

Prep Ahead (up to 2 hours): Chill bowls, slice and soak onion (store dried slices covered and chilled), dice cucumber and tomatoes, and juice citrus. Keep them separate and cold.
Leche De Tigre: You can whisk the marinade up to 2 hours ahead; keep very cold. Add fish only when ready to cure.
Beginner Tip: If dicing fish feels tricky, chill it 15 minutes in the freezer first so it firms up for cleaner cuts.

Timing:

Prep Time: 15 minutes
Cook (Cure) Time: 15 minutes
Total Time: 30 minutes

Course:

MainCourse

Origin:

Peruvian (Latin American)

Nutrition

Calories: 347kcalCarbohydrates: 30gProtein: 24gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 91mgSodium: 774mgPotassium: 827mgFiber: 6gSugar: 6gVitamin A: 398IUVitamin C: 45mgCalcium: 75mgIron: 2mg

Keyword ceviche recipe, leche de tigre, no-cook, Quick Dinner, sea bass ceviche

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