Peruvian Ceviche Marinade

Name: Peruvian Ceviche Marinade
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (125 ml)
Cuisine: Latin
Ingredients: ¼ cup lime juice (reserved after cure) (60 ml) Lime Juice; 4 tbsp EVOO (60 ml) Olive Oil; 1½ tsp aji amarillo paste (7.5 ml) Aji Amarillo; aromatics Herbs; salt to taste Salt

Independent adaptation of a publicly published Susan Feniger recipe. Not affiliated with, sponsored by, or endorsed by Susan Feniger.

A savory marinade for chicken, pork, or salmon.

Ratio

Lime Juice 60 mlOlive Oil 60 mlAji Amarillo 8 ml

Ingredients

Lime Juice¼ cup lime juice (reserved after cure) (60 ml)
Olive Oil4 tbsp EVOO (60 ml)
Aji Amarillo1½ tsp aji amarillo paste (7.5 ml)
Herbsaromatics
Saltsalt to taste

Method

Pour to the lines in order (bottom → top): Lime Juice, Olive Oil, Aji Amarillo.
Add finishing notes: Herbs, Salt.
Cap the jar and shake until emulsified.

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3 kitchens · 2 national awards

Peruvian Ceviche MarinadeNATIONAL AWARD WINNEROn the jar: PERUVIAN
Cuban MojoNATIONAL AWARD WINNEROn the jar: CUBAN MOJO
Ionian Anticucho AderezoWORLD-RANKED KITCHENOn the jar: ANTICUCHO
Caspian Pachamanca MaceradoWORLD-RANKED KITCHENOn the jar: PACHAMANCA

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Provenance

Susan Feniger — published sauce recipes in the PantryFlex catalog. James Beard Best Chef: California 1997 (Border Grill; with Mary Sue Milliken).

Adapted from a Susan Feniger recipe (Susan Feniger / James Beard Foundation (Peruvian ceviche)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Susan Feniger / James Beard Foundation (Peruvian ceviche) (published as “Peruvian Ceviche Marinade”). Full citation lives in Provenance.

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