Peruvian Ceviche with Aji Amarillo Peppers

Ingredients:

• 1 ½ pound firm white fish, boneless, such as Red Snapper or Swai
• 1 cup lime juice
• 2 teaspoons grated ginger
• 1 Aji Amarillo pepper, from a jar, 1/4-inch dice
• ¼ cup minced red onion
• 1 tablespoon minced jalapeno chile
• 3 tablespoons minced cilantro leaves, stems discarded
• 1 1/2 teaspoons Aji Amarillo paste, or more to taste
• Tortilla chips (I use Tostito brand) to serve

Method:

1. Cut the fish fillets into ½-inch strips length-wise, then across into ¼-inch pieces. In a large bowl, combine diced fish and lime juice, making sure the fish is completely submerged. Let marinate for 20 minutes at room temperature, or up to 3 hours in the fridge.
2. Drain fish, reserving lime juice. Add the remaining ingredients to the fish along with ½ cup of the reserved lime juice. Place in a serving bowl surrounded with tortilla chips.

Note: If you like the heat of the Aji Amarillo Pepper Paste, serve with a small bowl of the paste with a little spoon, to put a small smear on a tortilla chip along with the ceviche.


http://cookandbemerry.com/white-fish-ceviche-with-peruvian-aji-amarillo-peppers-marinated-in-lime-juice-and-ginger/