AI-generated — not medical advice. Verify before cooking.
Contains
Fish
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
Equipment
- Large glass mixing bowlAlternative: Ceramic bowl
- Sharp chef's knife
- Citrus juicerAlternative: Fork and hands
★ = Essential
Instructions
Cut Fresh white fish fillets into 1-inch cubes. Place in large glass or ceramic bowl.
✓ Checkpoint: Even 1-inch cubes, no skin or bones remainingAdd Lime juice, Red onion sliced thin, Fresh cilantro chopped, Aji amarillo paste, and salt. Stir gently.
✓ Checkpoint: Fish completely coated in lime juiceCover and refrigerate. Stir once halfway through. Fish will turn opaque.
✓ Checkpoint: Fish is opaque white with bright citrus aroma
Nutrition
(per serving)
180
Calories
28g
Protein
8g
Carbs
3g
Fat
1g
Fiber
Storage
Refrigerator: 1 days
Best eaten immediately. Leftovers can be refrigerated up to 24 hours.
Reheating: Do not reheat. Serve cold.
Variations
- Mixed Seafood Ceviche: Replace half the fish with shrimp and scallops
- Spicy Aji Ceviche: Double aji amarillo and add minced habanero
- Mango Ceviche: Add diced mango and cucumber for sweetness and crunch
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