Epic Peruvian Ceviche Nachos with Aji Amarillo Crema | Ultimate Party Snack!

Looking to add a fresh and bold twist to your nachos? Meet Peruvian Ceviche Nachos with Aji Amarillo Crema—a fusion dish that brings the vibrant flavors of Peruvian cuisine to a beloved snack favorite. Tangy, zesty, and bursting with color, this recipe is a perfect choice for food lovers who want something exciting and Instagram-worthy. Let's dive in!

Ingredients

For the Ceviche:

1 lb fresh white fish (sea bass or tilapia works best), diced

1/4 cup fresh lime juice

1/4 cup fresh lemon juice

1 red onion, thinly sliced

1 jalapeño, finely chopped

1/4 cup cilantro, chopped

1 ear of corn, cooked and kernels removed

1 small sweet potato, roasted and cubed

Salt and pepper to taste

For the Aji Amarillo Crema:

1/2 cup sour cream

2 tbsp Aji Amarillo paste (can be found at Latin markets)

1 tbsp lime juice

Salt to taste

For the Nachos:

1 bag of tortilla chips (or plantain chips for an authentic Peruvian twist)

1 avocado, diced

Fresh cilantro, chopped for garnish

Instructions

Step 1: Prepare the Ceviche

Start by marinating the diced fish in a bowl with fresh lime and lemon juice. Let it sit for about 10-15 minutes until the fish turns opaque, signaling it's cooked by the acidity.

Toss in the red onion, jalapeño, cilantro, corn, and roasted sweet potato cubes. Season with salt and pepper. Stir gently and set aside to let the flavors meld together.

Step 2: Make the Aji Amarillo Crema

In a small bowl, mix together the sour cream, Aji Amarillo paste, lime juice, and a pinch of salt. Adjust the amount of Aji Amarillo paste depending on your heat preference—this pepper brings a mild, fruity heat that’s the essence of Peruvian cuisine.

Step 3: Build the Nachos

Spread the tortilla (or plantain) chips on a large platter.

Spoon the ceviche mixture over the chips, distributing evenly.

Drizzle generously with the Aji Amarillo crema and top with diced avocado.

Step 4: Garnish and Serve

Finish your nachos with a sprinkle of fresh cilantro for extra color and brightness. Serve immediately to enjoy the perfect balance of crispy chips, fresh ceviche, and creamy, spicy goodness.

Pro Tips:

Freshness is key! Always use the freshest fish you can find for ceviche.

Customization: Don’t love spice? You can swap the jalapeño for bell peppers and reduce the Aji Amarillo paste.

Make it a meal: Serve with a side of Peruvian corn (choclo) or a light salad.

Pair these nachos with an ice-cold Pisco Sour or a refreshing Chicha Morada for the ultimate Peruvian culinary experience.

Enjoy this flavorful fusion of Peruvian Ceviche Nachos with Aji Amarillo Crema and watch your snack game rise to a whole new level!