🍋 No-Cook / Citrus
This one doesn't need the smoker or the kettle — just fresh ingredients, good limes, and a little patience while it chills. Peruvian ceviche is all about that balance of citrus, heat, and bright flavors, and the Aji Amarillo paste is the secret weapon that makes this one different from your standard lime-and-jalapeño situation.
Perfect for a hot afternoon when you want something light, impressive, and a total crowd-pleaser. Serve it alongside something off the griddle and you've got a killer spread going.
Rinse the grouper filet and pat it dry. Slice into thin, bite-sized pieces — you want them small enough to "cook" evenly in the lime juice.
Juice approximately 12 limes into a large bowl. You're going for 1.5–2 cups of fresh juice — don't skimp on this, it's doing all the cooking.
Add the grouper, red onion, minced garlic, Aji Amarillo paste, and cilantro to the bowl of lime juice. Mix it all together gently.
Season with salt. Taste and adjust the Aji Amarillo to your heat preference — it adds flavor AND heat, so go slow if you're not sure.
Cover the bowl and refrigerate for about 2 hours. The acid from the lime juice denatures the proteins and turns the fish opaque — that's your sign it's ready.
Give it a final stir and serve immediately. Crushed tortilla chips on the side are the move — trust me on that one.
Don't swap the fresh limes for bottled lime juice — the flavor difference is massive and it affects how well the fish "cooks." Fresh only on this one.