📝 About This Recipe
Transport your senses to the pristine beaches of Latin America with this vibrant, refreshing ceviche. This dish utilizes the 'Leche de Tigre' (Tiger's Milk) technique to gently 'cook' ultra-fresh sea bass in a bright citrus bath, resulting in a perfect balance of acidity, heat, and sweetness. It is a masterpiece of clean eating—naturally dairy-free and bursting with the aromatic crunch of red onions and fresh cilantro.
🥗 Ingredients
The Seafood
- 1.5 pounds Fresh Sea Bass or Corvina fillet (sushi-grade, skinned, deboned, and cut into 1/2-inch cubes)
- 1 teaspoon Kosher Salt (plus more to taste)
The Citrus Cure (Leche de Tigre)
- 1 cup Fresh Lime Juice (about 10-12 limes, freshly squeezed)
- 2 cloves Garlic (smashed whole)
- 1 slice Fresh Ginger (1/4 inch thick)
- 1/2 piece Habanero or Rocoto Chili (seeded and halved)
- 3-4 pieces Fresh Cilantro Sprigs (stems included)
Aromatics and Texture
- 1 medium Red Onion (very thinly sliced into half-moons)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Aji Amarillo Paste (for authentic Peruvian heat and color)
- 1 large Sweet Potato (boiled, peeled, and sliced into thick rounds)
- 1 cup Choclo (Peruvian Corn) or Sweet Corn (boiled kernels)
👨🍳 Instructions
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1
Place the cubed fish in a stainless steel or glass bowl and sprinkle with 1 teaspoon of kosher salt. Toss gently and let it sit in the refrigerator for 5-10 minutes; this helps firm up the proteins.
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2
Prepare the aromatics for the marinade. In a separate small bowl, combine the lime juice, smashed garlic, ginger slice, chili half, and cilantro sprigs.
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3
Press down on the aromatics in the lime juice using a spoon to release their essential oils and juices. Let this infuse for 10 minutes, then strain the liquid, discarding the solids.
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4
Rinse the sliced red onions in ice-cold water for 30 seconds to remove their harsh 'bite' and keep them crisp. Drain thoroughly and pat dry.
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5
Remove the fish from the refrigerator. If any liquid has pooled at the bottom of the bowl, drain it away.
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6
Stir the Aji Amarillo paste into the strained lime juice until fully incorporated.
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7
Pour the seasoned lime juice over the fish. The liquid should almost cover the seafood.
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8
Add half of the sliced red onions and the chopped cilantro to the bowl. Stir gently with a rubber spatula to avoid breaking the fish.
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9
Cover and refrigerate. Let the fish marinate for at least 15 minutes for a 'medium-rare' texture, or up to 30 minutes if you prefer the fish more opaque and firm.
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10
Taste the marinade. Adjust with more salt or a pinch of sugar if the limes are overly acidic.
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11
Prepare chilled serving bowls or plates. Place a slice of cold sweet potato and a spoonful of corn on the side of each dish.
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12
Divide the ceviche among the bowls, ensuring each portion gets a generous amount of the 'Leche de Tigre' juice.
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13
Top with the remaining fresh red onions for a final layer of crunch and color.
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14
Serve immediately while ice-cold. Ceviche is best enjoyed the moment it finishes curing.
💡 Chef's Tips
Always use the freshest, sushi-grade white fish available; if it smells 'fishy', it isn't fresh enough for ceviche. Do not squeeze your limes too hard; stopping before you hit the pith prevents the juice from becoming bitter. Keep everything cold—chill your bowls and the fish at every stage of the process. If you cannot find Aji Amarillo, a finely minced habanero provides great heat, though you'll miss the signature yellow hue. Avoid marinating for longer than 45 minutes, or the acid will break the fish down into a mushy texture.
🍽️ Serving Suggestions
Serve with 'Chifles' (fried plantain chips) or thick corn tortilla chips for dipping. Pair with a crisp, cold glass of Sauvignon Blanc or a classic Peruvian Pisco Sour. Add a few slices of fresh avocado on top for a creamy contrast to the sharp acidity. Include a side of 'Cancha' (toasted corn kernels) for an authentic Peruvian crunch. Offer extra lime wedges and hot sauce on the table for guests to customize their heat level.