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🛒 Peruvian Blackened Mahi Mahi and Aji Amarillo Potatoes Ingredients

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🥣 Step By Step: Peruvian Blackened Mahi Mahi and Aji Amarillo Potatoes

Start with the creamy citrus pepper mojo. Mash the garlic with a pinch of salt until smooth, then blend it with mayonnaise, sour orange juice, onion powder, garlic powder, oregano and all three citrus zests. The combination of lime, lemon, and orange creates that signature bright, tropical flavor found throughout Peruvian cooking.

The sauce should be thick enough to drizzle but not heavy. If it feels too dense, loosen it with a small splash of citrus juice until it runs off a spoon in a slow stream. Let it rest in the refrigerator while you work. The flavors develop more depth as the garlic mellows and the citrus infuses the mayonnaise.

Next, prepare the Aji Amarillo mashed potatoes. Peruvian cuisine often builds layers of flavor through color and spice, and these potatoes show exactly why. Boil the cubed Yukon Gold potatoes in salted water until tender, then drain completely so they don’t turn gummy. In a small saucepan, warm the milk with butter, olive oil, garlic paste, turmeric and Aji Amarillo paste. This mixture gives the potatoes their creamy texture and golden hue.

Slowly fold the warm milk mixture into the potatoes as you mash, stopping when they turn smooth and fluffy. If using Aji Amarillo seasoning instead of paste, stir in a little lime and orange juice at the end to keep the flavor bright. Keep the potatoes covered and warm while you finish the rest of the meal, since warm potatoes stay smooth and silky.

While the potatoes cook, make the pico de gallo. Combine diced tomatoes, onion, jalapeño (remove seeds and placenta or it gets super spicy), fresh cilantro and fresh squeezed lime juice in a small bowl. Sprinkle with salt and stir gently. Let it sit for ten minutes so the tomatoes release their juices and the flavors combine naturally. The freshness of this mix helps balance the richness of the mojo and the spice from the blackened fish.

For the mahi mahi, pat each fillet dry with paper towels. This step is important for achieving a crisp sear. Rub the fish with olive oil, then coat generously with blackened seasoning. Mahi mahi’s firm texture and mild flavor make it perfect for high-heat searing, which is common in coastal Peruvian dishes where fresh fish meets smoky spices.

Heat a cast iron skillet over medium-high until it’s hot enough that a drop of oil shimmers right away. Sear the fillets for three to four minutes per side, letting them form a dark, flavorful crust. Avoid moving the fish too soon so the seasoning adheres properly. The fish should flake easily with a fork when done, while still moist inside.

To assemble, spoon a generous layer of Aji Amarillo mashed potatoes onto each plate. Place a mahi mahi fillet on top, then add a spoonful of pico de gallo over the fish. Finish with a drizzle of the creamy citrus pepper mojo and a fresh squeeze of lime juice.

Each bite brings the balance that defines Peruvian food: warmth from the chili, brightness from the citrus and richness from the creamy sauces. If you have leftovers, the potatoes reheat well with a splash of milk and the mojo makes an excellent dip for vegetables or grilled shrimp the next day.

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Serving Suggestions

At Café Cusco in Springfield, they serve unforgettable Cuban Margaritas made with tequila, fresh lime, and a touch of cinnamon. The warmth of the spice against the citrus is addictive and pairs perfectly with the blackened mahi mahi and creamy mojo sauce. I’m working on a post to recreate that cocktail at home because it has such a unique mix of bright, smoky, and lightly spiced flavors that make it perfect for Peruvian-style meals.

Keep small bites like cancha, which is toasted corn, and chifles, thin plantain chips, on the table for snacking. They’re simple but give that salty crunch that ties everything together. For drinks, the Cuban Margarita is the star, but a traditional Pisco Sour or a light white wine like Albariño also pairs beautifully with the citrus and spice running through the meal.