📝 About This Recipe
A luxurious twist on Peru's national treasure, Ceviche Apaltado marries the sharp, electric zing of 'Leche de Tigre' with the buttery richness of ripe Hass avocados. Originating from the coastal fishing docks, this version tempers the traditional heat of the rocoto chili with a creamy texture that melts on the tongue. It is a masterpiece of contrast—cold, acidic, spicy, and incredibly smooth—representing the sophisticated evolution of Limeño seafood culture.
🥗 Ingredients
The Fresh Catch
- 1.5 lbs Fresh Sea Bass or Flounder fillet (skinless, deboned, and cut into 3/4-inch cubes)
- 1 tablespoon Kosher salt (plus more to taste)
The Leche de Tigre (Marinade)
- 1 cup Key Lime juice (freshly squeezed, about 15-20 limes)
- 1 piece Aji Limo or Habanero pepper (deseeded and finely minced)
- 3 sprigs Fresh Cilantro (stems included for the marinade)
- 1 piece Garlic clove (smashed)
- 1/2 inch Fresh Ginger (peeled and smashed)
- 1/2 medium Red Onion (sliced into very thin feathers (julienne))
The 'Apaltado' Elements
- 2 large Hass Avocado (firm but ripe, cut into 1/2-inch cubes)
- 2 tablespoons Extra Virgin Olive Oil (to emulsify the dressing)
Traditional Accompaniments
- 1 large Sweet Potato (boiled, peeled, and sliced into rounds)
- 1 cup Choclo (Peruvian large-kernel corn) (boiled kernels)
- 1/2 cup Cancha (Toasted corn) (for crunch)
- 2 tablespoons Fresh Cilantro leaves (finely chopped for garnish)
👨🍳 Instructions
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1
Place the cubed fish in a large stainless steel or glass mixing bowl. Sprinkle with the tablespoon of salt and toss gently. Let it sit for 2 minutes; the salt helps open the pores of the fish to absorb the lime later.
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2
Rinse the sliced red onions in ice-cold water for 30 seconds to remove their harsh bite, then drain thoroughly and set aside.
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3
In a separate small bowl, combine the lime juice, smashed garlic, smashed ginger, and cilantro sprigs. Let these aromatics infuse into the juice for about 5 minutes, then strain the juice and discard the solids.
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4
Add the minced aji limo (or habanero) to the fish. Rub a piece of the chili against the sides of the bowl to release the essential oils and heat.
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5
Pour the infused lime juice over the fish. The liquid should almost cover the fish entirely. Toss gently with a spoon.
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6
Add 2-3 ice cubes to the bowl. This keeps the fish chilled and slightly dilutes the acidity as it 'cooks' the proteins. Stir for about 1 minute.
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7
Add the julienned red onions and the chopped cilantro leaves to the bowl. Mix gently to combine.
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8
Drizzle the extra virgin olive oil over the mixture. This is a secret chef's touch for 'Apaltado' style, helping the lime juice and avocado fats emulsify into a creamy sauce.
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9
Gently fold in the cubed avocado. Be careful not to mash them; you want distinct buttery chunks alongside the firm fish.
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10
Remove the ice cubes before they melt completely. Taste the 'Leche de Tigre' (the liquid) and add more salt if necessary.
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11
To plate, place a slice of sweet potato and a spoonful of choclo on the side of a chilled shallow bowl.
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12
Mound the ceviche in the center, ensuring plenty of avocado and onion are visible, and pour a generous amount of the juice over the top.
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13
Garnish with a sprinkle of cancha (toasted corn) for a vital crunchy texture and serve immediately.
💡 Chef's Tips
Always use the freshest fish possible; it should smell like the ocean, not 'fishy'. When juicing limes, squeeze them gently by hand; over-squeezing releases bitter oils from the pith. Keep everything—the bowl, the fish, and the plates—ice cold throughout the entire process. If you cannot find Aji Limo, a Habanero is a great substitute, but use it sparingly as it is quite potent. Do not let the fish marinate for more than 5-10 minutes before serving, or the texture will become tough and opaque.
🍽️ Serving Suggestions
Pair with a cold glass of Peruvian Pisco Sour to balance the acidity. A chilled Cusqueña lager or any crisp pilsner works beautifully with the spice. Serve alongside 'Chifles' (thin plantain chips) for extra scooping power. For a non-alcoholic pairing, a glass of purple corn 'Chicha Morada' provides a sweet, earthy contrast.