Adobo Dragon’s Fish Ceviche with Aji Amarillo Sauce

Did you miss last week’s Cooking Demonstration?
Read More to get the full recipe and make this easy and delicious summer dish.

  1 lb fish, deboned, skinless, diced (tuna/mahi-mahi/red snapper)
  2 cup lime juice
  2 cup lemon juice
  1/3 cup red onion, thinly sliced
  1/2 cup pineapple juice
   1 tsp aji amarillo paste or 1 whole pepper (may substitute with jalapeno or serrano)
  1/2 cup canola oil
         honey to taste
  1/2 cup watermelon, diced
  1/2 cup white onion, diced
  1/3 cup cilantro, chopped
   salt and pepper to taste
  1. In a glass bowl, combine fish, 1 cup lime juice, 1 cup lemon juice, red onion.  Seson with salt and pepper.  Refrigerate for 2 hours until fish is cooked through.  Stir occasionally.
  2. Strain the fish.
  3. In a blender, mix the remaining lime juice, lemon juice, pineapple juice, aji amarillo and honey.
  4. While the blender is running, add the oil little by little to emulsify the sauce.
  5. Season with salt and pepper.
  6. In a bowl, combine the cooked fish with the sauce and garnish with watermelon, white onion, and cilantro.
  7. Serve with popcorn, chips or inside an avocado.

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