Ceviche with Aji Amarillo by Chef James - Rombauer Vineyards
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Ceviche with Aji Amarillo by Chef James

Difficulty:

Easy

Prep Time:

10 Minutes

Cook Time:

15 Minutes

Total Time:

25 Minutes

Ingredients

  • 1 lb white fish cubed (varieties include halibut, snapper, Alaskan cod, sea bass and flounder)
  • 1/2 lb fresh bay scallops
  • 10 limes
  • 1 cup fresh cilantro coarsely chopped
  • ½ cup coriander, coarsely chopped
  • 1 chunk of fresh ginger, finely grated
  • 2 cloves of garlic, smashed
  • ½ celery stalk, smashed
  • 1 medium white onion, finely chopped
  • ¼ red onion, thinly sliced
  • 1 tablespoon of Aji Amarillo paste (You can find Aji Amarillo at most Spanish markets, some specialty stores, or online)
  • 1 teaspoon of salt
  • 1 teaspoon of pepper, freshly ground

1Step 1

Make the leche de tigre.

In a separate bowl, squeeze the limes and add the garlic, half of onion, cilantro stems, celery, and cilantro. Once the items are combined, place in a blender and blend into a creamy texture. Squeeze the cilantro with the stems and add into the bowl. Let the marinade sit for 5 minutes.

Strain liquid from blender, then return liquid to blender and add two to three ice cubes, two fresh bay scallops and Aji Amarillo paste. Blend into a creamy texture.

2Step 2

In a separate bowl, combine white fish, leche de tigre, the remainder of onion, and salt/pepper to taste. Add red onion, fresh coriander, and serve.

Comments

We'll cheers to that

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