½ lb. calamari or baby octopus, blanched in boiling water
2 red onions
1 bunch cilantro
1 clove garlic
30 limes, juiced
2 teaspoon ají amarillo paste (available in specialty Peruvian stores)
1 hot chili pepper (in Peru we use Ají Limo, but can substitute with a jalapeño or a red
Salt and black pepper
Cut the seafood into medium-sized cubes. If using shellfish, save the liquid from the shells.
Slice the calamari into ¼-inch rings.
Slice one of the onions into thin strips and soak in iced water.
Finely chop the cilantro.
Cut the remaining onion into large cubes, and combine with a third of the lime juice in a blender.
Add the garlic, half of the cilantro, a few ice cubes, and the shellfish liquid (or a few cubes of fish meat). Blend into a liquid.
After blending, run through a strainer.
Season with salt, pepper and the ají amarillo paste.
Strain the thinly sliced onions.
Thinly slice the hot chili pepper.
In a bowl, combine the strained liquid base with the seafood, the sliced onions, the hot chili pepper and the remaining cilantro. Fold to combine using a large spoon.
Taste the liquid and adjust with salt and pepper if necessary.
The ceviche is ready to serve after the fish marinates for about five minutes.
When making ceviche, it is always important to use the freshest seafood available. White
fish such as flounder or sea bass are good options. Shellfish such as scallops, razor clams,
or surf clams are also a good option. A combination of both shellfish and white fish is
also a good option.
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