📍 Where this dish comes from: Cusco region · Machu Picchu
Discover the history of this region →
Discover the history of this region →
The bold citrus marinade that cures Peru’s classic ceviche, bright with lime, garlic, and aji amarillo, and naturally carb-free on its own.
What You’ll Need
Servings: 1.5 cups
Calories: 45kcal
Ingredients
- 3/4 cup fresh lime juice
- 2 oz raw white fish (such as sea bass or flounder) roughly chopped
- 2 cloves garlic
- 1 inch piece ginger
- 1 aji amarillo pepper seeded (sub: 1 tbsp aji amarillo paste)
- 1/4 cup cold water or fish stock
- 1/4 cup cilantro roughly chopped
- Sea salt to taste
Instructions
- Combine the lime juice, fish, garlic, ginger, aji amarillo, water, cilantro, and salt in a blender.
- Blend until smooth, 30–45 seconds.
- Strain through a fine sieve for the smoothest texture, pressing to extract all the liquid.
- Taste and adjust salt and lime as needed.
- Use immediately to cure ceviche or serve chilled as a sipping shot alongside seafood.
Nutrition
Serving: 2tbsp | Calories: 45kcal | Protein: 2g | Fat: 3g
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Health Benefits
- The sauce is built entirely from citrus, aromatics, and a small amount of fish — no added sugar or starch anywhere in the traditional recipe.