Central & South America

Aji Limo

Capsicum chinense.

Fruit.

Part Used

Fresh, primarily.

Form

Local / Regional Names

Ají limo (Spanish).

Countries / Cuisines

Peru.

Flavor & Aroma

Sharp, fruity heat, similar in family to habanero, with a citrus-forward brightness.

Culinary Uses

A fresh, sharp-heat chile particularly associated with ceviche.

Classic Dishes

Ceviche (a defining traditional chile for the dish); fresh salsas.

Pairings

Lime, red onion, cilantro, raw fish.

Timing

Use fresh, finely minced, added directly to a ceviche marinade or fresh salsa.

Storage

Fresh keeps about a week refrigerated.

Substitutions

Habanero or Scotch bonnet, using a reduced quantity given comparable heat intensity.

Cultural / History Notes

Same species (Capsicum chinense) as habanero and Scotch bonnet, illustrating how a single fiery chile species has given rise to distinct regional cultivars across Latin America and the Caribbean, each with its own name and specific culinary identity.

Blend Cross-References

Not typically a blend component; used fresh.