Taʻape Aji Amarillo Ceviche

By Chef Eric Oto

Ingredients

“Leche de Tigre”

● Lime Juice 16oz.

● Fish Trim, white fish 3 oz

● White Onion 2 oz

● Celery 1 oz

● Habanero (or 1 Hawaiian Chili) .5 pepper

● Garlic clove 1 (small)

● Ginger, peeled .5 oz

● Cilantro .25 oz

● Aji Amarillo Paste 1 oz

● Kosher Salt 1 oz

● Ice .5 cup

Procedure

1. Place all ingredients in a blender and blend until smooth.

2. Strain out through chinois, pushing out as much liquid as possible.

3. Keep chilled.

Ingredients

● Ta‘ape fillet, diced small 1.5 lb

● Leche de Tigre 8 oz

● Red onion, julienned 4 oz

● Cilantro, chopped 1 oz

● Kosher salt to taste

Procedure

1. In a medium mixing bowl, add diced ta‘ape and season generously with salt, then mix lightly.

2. Add in red onion, cilantro and Leche de Tigre and mix thoroughly.

3. Let sit in a refrigerator for at least 10 minutes before eating. Serve chilled.