Authentic Peruvian Citrus Ceviche with Aji Amarillo Sauce

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

Crisp white fish cured in tangy lime juice, tossed with fiery aji amarillo sauce and fresh herbs for a vibrant coastal dish. This Peruvian-inspired quick recipe, ready in about 30 minutes, pairs white fish fillets, fresh lime juice, aji amarillo peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.2 lbs (such as sea bass or snapper) white fish fillets
• 1/3 cup fresh lime juice
• 2 (seeded and finely diced) aji amarillo peppers
• 1/4 cup (thinly sliced) red onion
• 1/3 cup (chopped) cilantro
• 1/4 cup (julienned) celery
• 2 tbsp olive oil
• 1 tsp salt
• 2 tbsp freshly squeezed orange juice

Instructions

1. Step 1: In a large bowl, combine fish, lime juice, and 1/2 tsp salt. Let cure at room temperature for 15-20 minutes until fish turns opaque and firm.
2. Step 2: In a separate bowl, mix aji amarillo peppers, red onion, celery, cilantro, olive oil, and remaining 0.5 tsp salt. Stir in orange juice.
3. Step 3: Gently fold ceviche mixture into the aji amarillo sauce. Chill for 30 minutes before serving with tostadas or plantain chips.