Fresh Peruvian Ceviche

This vibrant and zesty ceviche highlights fresh grouper "cooked" in tangy lime juice, infused with aromatic onions, garlic, and the unique flavor of Peruvian Aji Amarillo paste. Perfect for a refreshing appetizer or light meal, especially on a warm day by the beach!

Ingredients:

• 2 lbs fresh grouper filet, skinless and boneless
• Approx. 12 limes (enough to yield about 1.5 - 2 cups of juice)
• 1 medium red onion, thinly sliced
• 2-3 cloves garlic, minced
• 1-2 tablespoons Peruvian Aji Amarillo (yellow pepper) paste (adjust to your spice preference)
• 1/4 cup fresh cilantro, chopped
• Salt to taste
• Optional: Tortilla chips, for serving

Instructions:

1. Prepare the Grouper:

   • Rinse the grouper filet and pat it dry. Slice the grouper into thin, bite-sized pieces or small chunks.



2. Extract Lime Juice:

   • In a large bowl, squeeze the juice from approximately 12 limes.



3. Combine Ingredients:

   • Add the sliced grouper, thinly sliced red onion, minced garlic, Peruvian Aji Amarillo paste, and chopped cilantro to the bowl with the lime juice.



4. Mix and Season:

   • Gently mix all the ingredients together until the fish is well coated with the lime juice and seasonings. Season with salt to taste.



5. "Cook" and Chill:

   • Cover the bowl and place it in the refrigerator. Allow the ceviche to "cook" in the lime juice for about 2 hours. During this time, the acid from the lime juice will denature the proteins in the fish, turning it opaque.



6. Serve:

   • Once the fish is opaque throughout, remove the ceviche from the fridge. Give it a final stir and serve immediately.

Enjoy: This Peruvian Ceviche is fantastic served on its own or alongside a bowl of crispy tortilla chips.