Sea Bass Ceviche with Aji Amarillo

Origin Inspiration: Peru meets Japan
Flavor Profile: Citrusy, floral heat, clean oceanic sweetness


Ingredients (Serves 4)

For the Ceviche

  • ½ lb sushi-grade white fish (sea bass, snapper, halibut), diced into ½-inch cubes

  • 1 Tbsp Ginger, freshly grated

  • 1 Tbsp Avocado Oil

  • 1 teaspoon Seaweed salt

  • 2 tablespoon Maison Umai Aji Amarillo Nikkei sauce

  • ¼ red onion, thinly sliced and soaked in ice water

  • 1 small serrano or jalapeño, thinly sliced (optional for extra heat)

  • Picked Cilantro


Instructions

1. Prep the Fish
Ensure fish is very cold. Cut into clean, even slices. Toss with ginger, oil and salt

2. Assemble
Drain red onions and pat dry. Fold them gently into the cured fish along with chili slices (if using). Taste and adjust seasoning.

6. Plate
Spoon Aji Amarillo sauce in bowl. Spoon ceviche into shallow bowls. Arrange with sweet potato rounds and corn. Drizzle with cilantro oil and finish with micro cilantro.


Serving Suggestions

  • Serve with crispy plantain chips, tostadas, or cassava crackers

  • Pair with a pisco sour, dry Riesling, or sparkling water with citrus zest


Maison Umai Tip

The Aji Amarillo Nikkei brings heat, umami, and tropical depth without the need for additional aji paste or leche de tigre. It simplifies without sacrificing complexity.