Mahi mahi avocado ceviche is a Peruvian-style ceviche made with fresh mahi mahi fish and Peruvian yellow pepper called aji amarillo, which gives it a distinct flavor. The ceviche is creamy due to the avocado and is served with Peruvian corn, onions, leche de tigre (citrus-based marinade), and garnished with microgreens. It offers a milder and creamier variation of ceviche compared to traditional spicy versions.
Great Falls VA
Mahi Mahi Avocado Ceviche
mahi mahi / aji amarillo / avocado / lime juice / Peruvian corn / onion
From Prep to Plate
Seth Tillman heads to Pio Pio, a Peruvian restaurant in Great Falls, Virginia to explore the world of Peruvian ceviche with chef Danny Pain. Chef Danny shows Seth how to make mahi mahi avocado ceviche, Pio Pio's signature dish, and reveals the secrets behind its incredible flavors. The dish includes flavorful Peruvian peppers, the quintessential Peruvian aji amarillo paste, but as chef Danny reveals, the fresh Lime juice is the magic that turns raw fish into a culinary delight. When combined with creamy avocado and crunchy Peruvian corn, chef Danny's delicious ceviche promises authentic Peruvian food, all from a Northern Virginia restaurant.