Northern-Style Seafood Cebiche
Recipe type: Entree
Prep time: 
Total time: 
Serves: 4
  • 2 tablespoons aji amarillo paste
  • 1 garlic clove, finely diced
  • 1 inch celery stick, finely chopped
  • Salt
  • 2 tablespoons cilantro leaves, chopped
  • 1.5 lb flounder fillets, cut in bite size pieces
  • 1 red onion, cut in fine slices
  • 1 lb octopus, cooked and thinly sliced
  • Juice of 10 limes
  • 24 blackshells
  • 4 lettuce leaves
  1. In a bowl, combine lime juice, aji amarillo paste, garlic, celery, salt, and 1 tablespoon cilantro.
  2. In another bowl, combine fish, and onion and wash them together. Drain and season with salt. Add the octopus.
  3. Add the lime juice mixture to the fish with 5 ice cubes to tame the acidity of the lime. Stir, and taste for seasoning.
  4. Serve the fish in four plates and sprinkle with the remaining cilantro.
  5. Open the blackshells and place six of them -and their juices- over the cebiche.
  6. If desired, put chifles (plantain chips), or boiled sweet potato, on the side, over a bed of lettuce.
Recipe by PERU DELIGHTS at