📝 About This Recipe
Inspired by the vibrant 'carretillas' (food carts) that line the streets of Lima, this dish is the soul of Peruvian coastal cuisine. It features ultra-fresh white fish cured in a zesty, spicy 'Leche de Tigre', served alongside a mountain of golden, crispy fried calamari. The contrast between the ice-cold, acidic fish and the piping hot, crunchy seafood creates a legendary culinary harmony that defines the Peruvian street-food experience.
🥗 Ingredients
The Fish and Marinade
- 1.5 lbs Firm White Fish Fillet (Sea bass, fluke, or sole; cut into 3/4-inch cubes)
- 1 large Red Onion (Very thinly sliced into feathers and soaked in ice water)
- 1 cup Key Lime Juice (Freshly squeezed, do not squeeze too hard to avoid bitterness)
- 1-2 pieces Aji Limo (Finely minced; habanero is a suitable substitute)
- 2 tablespoons Fresh Cilantro (Finely chopped)
- 1 teaspoon Garlic Paste (Very finely grated)
- to taste Kosher Salt (Be generous to balance the acidity)
Crispy Calamari (Chicharrón de Calamar)
- 1 lb Calamari Rings and Tentacles (Cleaned and patted very dry)
- 1 cup All-purpose Flour (For dredging)
- 1/2 cup Cornstarch (Ensures extra crispiness)
- 1 large Egg (Beaten with a splash of soy sauce)
- 3 cups Vegetable Oil (For deep frying)
Classic Accompaniments
- 2 medium Sweet Potato (Boiled, peeled, and sliced into rounds)
- 1 cup Choclo (Peruvian large-kernel corn, boiled)
- 1/2 cup Cancha (Toasted Peruvian corn nuts)
👨🍳 Instructions
-
1
Prepare the red onions by slicing them into paper-thin 'feathers'. Immediately submerge them in a bowl of ice water for 10 minutes to remove bitterness and increase crunch.
-
2
Cut the fresh fish into uniform 3/4-inch cubes. Place them in a chilled stainless steel bowl and season generously with salt. Stir gently for 1 minute; the salt helps the fish proteins firm up.
-
3
Add the minced garlic paste and minced aji limo to the fish. Toss well to ensure every piece of fish is seasoned.
-
4
Pour the freshly squeezed lime juice over the fish. The liquid should almost cover the fish. Add a few ice cubes to the bowl to keep the temperature near freezing, which prevents the fish from becoming 'mushy'.
-
5
Let the fish marinate for only 2-5 minutes. You want the outside to turn opaque while the center remains sashimi-like and tender.
-
6
While the fish marinates, heat the vegetable oil in a heavy-bottomed pot to 375°F (190°C).
-
7
Whisk the egg with a teaspoon of soy sauce and salt. In a separate bowl, mix the flour and cornstarch. Dip the calamari into the egg wash, then dredge thoroughly in the flour mixture, shaking off any excess.
-
8
Fry the calamari in small batches for about 2-3 minutes until they are deeply golden and crispy. Drain on paper towels and season immediately with a pinch of salt.
-
9
Return to the fish: remove the ice cubes. Fold in the drained red onions and chopped cilantro. Taste the 'Leche de Tigre' (the liquid) and add more salt or chili if needed.
-
10
To plate: Place a slice of sweet potato and a spoonful of choclo on one side of a chilled shallow bowl.
-
11
Mound the ceviche in the center, ensuring a good amount of the lime juice marinade is poured over it.
-
12
Top the ceviche with a generous handful of the hot fried calamari and sprinkle with cancha for that essential street-style crunch.
💡 Chef's Tips
Always use the freshest 'sushi-grade' fish possible; if it smells like the ocean, it's perfect. When squeezing limes, do it gently and only halfway—squeezing to the bitter white pith will ruin the delicate Leche de Tigre. Keep everything cold! Chill your bowls and spoons in the freezer before starting to maintain the dish's refreshing temperature. For the crispiest calamari, ensure the oil is at the correct temperature (375°F); if it's too low, the batter will absorb oil and become greasy. Don't over-marinate the fish; 5 minutes is the 'sweet spot' for the modern Peruvian style.
🍽️ Serving Suggestions
Serve with a cold glass of Chicha Morada (Peruvian purple corn drink) to balance the acidity. A chilled Cusqueña or any light lager beer is the traditional adult pairing. Offer extra 'Aji Limo' paste on the side for those who want to kick up the heat. Provide a spoon along with the fork—you'll want to drink every last drop of the Leche de Tigre! Serve as a 'Duo Marino' on a long platter with the ceviche on one side and the hot calamari on the other.