Smoky Peruvian Pacae Ceviche with Achiote and Lime
This Peruvian ceviche combines the subtle flavors of pacae with the bold kick of achiote and lime for a refreshing appetizer that tantalizes the taste buds.
Preparation
Get these tasks done before you start cooking.
Marinating the Pacae
- 1
Combine ingredients
In a bowl, combine the sliced pacae with lime juice, salt, and pepper.
- 2
Toss to coat
Toss thoroughly to ensure the pacae is evenly coated.
- 3
Refrigerate
Cover and refrigerate for 30 minutes to marinate.
Preparing the Achiote Marinade
- 1
Mix the paste
In a separate bowl, mix achiote paste with smoked paprika and olive oil.
- 2
Stir smooth
Stir until a smooth paste forms.
- 3
Set aside
Set aside for the final assembly.
How to Make Smoky Peruvian Pacae Ceviche with Achiote and Lime
Total time: 2 h · Yields 4 servings
- 1
Apply Marinade
Remove pacae from the fridge, drain excess lime juice, and mix with the achiote marinade.
- 2
Combine Components
Gently fold in the sliced onion, chili, and sweet corn until evenly distributed.
- 3
Resting Period
Let the mixture sit at room temperature for 10 minutes for flavors to meld.
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