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Scallop & Fish Ceviche with Aji Amarillo

Scallops and your choice of white fish combine with citrus, garlic, ginger and the fruity spice flavor of Aji Amarillo to create a cool and refreshing summertime dish. Courtesy of Rombauer Vineyards.

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• 1 lb white fish cubed (varieties include halibut, snapper, Alaskan cod, sea bass and flounder)
• 1/2 lb fresh bay scallops
• 10 limes
• 1 cup fresh cilantro coarsely chopped
• ½ cup coriander, coarsely chopped
• 1 chunk of fresh ginger, finely grated
• 2 cloves of garlic, smashed
• ½ celery stalk, smashed
• 1 medium white onion, finely chopped
• ¼ red onion, thinly sliced
• 1 tablespoon of Aji Amarillo paste (You can find Aji Amarillo at most Spanish markets, some specialty stores, or online)
• 1 teaspoon of salt
• 1 teaspoon of pepper, freshly ground


Step 1: Make the Leche de Tigre
1. In a bowl, squeeze the limes and add the garlic, half of onion, cilantro stems, celery, and cilantro. Once the items are combined, place in a blender and blend into a creamy texture. Let the marinade sit for 5 minutes.
2. Strain liquid from blender into a bowl and then return the liquid ack into the blender and add two to three ice cubes, two fresh bay scallops and Aji Amarillo paste. Blend into a creamy texture.

Step 2
1. In a separate bowl, combine white fish, Leche de Tigre, the remainder of onion, and salt/pepper to taste. Add red onion, fresh coriander, and serve.

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