Peruvian Ceviche

My favorite restaurant here in Portland is Andina, a family owned Peruvian restaurant in the heart of the Pearl District. And they have their ceviche recipe dialed down. Here is my re-creation of this Latin American favorite based on the recipe I found on



1 ½ pounds firm white fish (mahimahi, ono, bass etc.), bay scallops, or prawns (if using fish or prawns chop into pieces approx.. the size of your thumbnail)

½ small-medium red onion, halved and sliced super thin (use your mandolin if you have one)

juice from 8-9 limes

½ cup cilantro finely chopped

1 habanero, seeded and minced; a jalapeno, seeded and minced, would also work well

½ teaspoon sea salt

1 sweet potato or yam (boiled and cut in to 1″ slices , peel if you like)

1-2 corn on the cob (grilled in the husk); once cooked remove husks and you can either break the cobs in half or slice the kernels off and serve in a bowl

1 head Butter or Boston lettuce

½ cup to ¾ cup Aji Amarillo Sauce

Serves 4.


1. Combine seafood, red onion, habanero, salt and lime juice in a medium size bowl. Stir well and let sit for 20 minutes covered in the refrigerator. Stir well after 10 minutes to make sure the seafood is thoroughly “cooked.”

2. Just before serving stir in the cilantro.

3. My favorite way of serving this dish is family style, with the ceviche in a medium sized bowl and the sweet potato, corn, butter lettuce on a platter, and the aji Amarillo sauce on the side in a small dish with a spoon that people can pass around and take what they want.

Aji Amarillo Sauce


2 T. Aji Amarillo paste (can be purchased at Dashen Latino Grocery on NE Glisan)

2 green onions (chopped)

Juice from 2 limes

1 T. ketchup

¼ c. sour cream

½ cup mayonnaise

salt and pepper (to taste)


1.  Combine all ingredients in food processor and blend until smooth. Sauce may be refrigerated before use and can be made in advance.



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