📝 About This Recipe
Inspired by the bustling stalls of Lima’s local markets, this Ceviche de Mercado is a vibrant, high-acid masterpiece that captures the true spirit of Peruvian street food. It features ultra-fresh white fish cured in a potent 'Leche de Tigre' and is characteristically served with crispy fried calamari for a brilliant contrast of textures. This dish isn't just a meal; it's a sensory explosion of citrus, heat, and the briny essence of the Pacific.
🥗 Ingredients
The Fish & Marinade
- 1.5 lbs Fresh White Fish Fillet (Corvina, Flounder, or Sea Bass, cut into 1/2 inch cubes)
- 1 large Red Onion (very thinly sliced into feathers and soaked in ice water)
- 12-15 pieces Key Limes (freshly squeezed, do not over-squeeze to avoid bitterness)
- 1-2 pieces Ají Limo (seeded and finely minced (substitute with Habanero if unavailable))
- 3 tablespoons Fresh Cilantro (finely chopped)
- 1 teaspoon Garlic Paste (very finely grated)
- 2 teaspoons Kosher Salt (to taste)
The Market 'Leche de Tigre' Base
- 1/4 cup Fish Scraps (small pieces of the fish used above)
- 1/4 cup Fish Stock (chilled)
- 1/2 inch Fresh Ginger (peeled)
- 1/2 piece Celery Stalk (roughly chopped)
Crispy Calamari Topping
- 1/2 lb Squid Rings (cleaned and dried)
- 1 cup All-purpose Flour
- 1/4 cup Cornstarch
- 2 cups Vegetable Oil (for frying)
Traditional Sides
- 1 large 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
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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 their harsh bite and make them extra crunchy.
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2
In a blender, combine the 'Leche de Tigre' base ingredients: fish scraps, chilled fish stock, ginger, celery, a pinch of salt, and a splash of lime juice. Blend until smooth and strain through a fine-mesh sieve into a chilled bowl.
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3
Cut the fresh fish into uniform 1/2-inch cubes. It is vital to keep the fish as cold as possible; work over a bowl set inside another bowl filled with ice.
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4
Place the fish cubes in a large glass or stainless steel mixing bowl. Sprinkle generously with salt and use a spoon to toss gently. The salt opens the pores of the fish, allowing it to absorb the flavors.
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5
Add the minced ají limo, garlic paste, and chopped cilantro to the fish. Stir gently to incorporate.
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6
Pour the freshly squeezed lime juice over the fish. Ensure the juice just barely covers the fish. Add the strained Leche de Tigre base from step 2. Stir gently for about 1-2 minutes. You will see the fish turn slightly opaque—this is the 'cooking' process.
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7
Drain the onions well and fold half of them into the fish mixture. Taste the liquid; it should be bright, salty, and spicy. Adjust seasoning if necessary.
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8
For the calamari, whisk together the flour, cornstarch, salt, and pepper. Dredge the squid rings in the mixture, shaking off any excess.
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9
Heat the vegetable oil to 375°F (190°C). Fry the calamari in small batches for about 1-2 minutes until golden brown and very crispy. Drain on paper towels.
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10
To assemble, place a generous portion of the ceviche in a shallow bowl, ensuring you include plenty of the juice (the Leche de Tigre).
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11
Top with the remaining crisp red onions and a handful of the hot, fried calamari.
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12
Serve immediately with a slice of sweet potato, a spoonful of choclo, and a side of crunchy cancha.
💡 Chef's Tips
Always use the freshest fish available; it should smell like the ocean, not 'fishy'. When squeezing limes, stop halfway through the squeeze—pressing too hard releases bitter oils from the pith. Keep everything ice-cold throughout the process to maintain the firm texture of the fish. If you can't find Ají Limo, Ají Amarillo paste is a great substitute for a different but authentic flavor profile. Don't let the fish marinate for more than 5-10 minutes; 'Market Style' is served fresh and firm, not mushy.
🍽️ Serving Suggestions
Pair with a cold glass of Chicha Morada (Peruvian purple corn drink) for a sweet contrast. A crisp, dry Sauvignon Blanc or a classic Pisco Sour cuts through the acidity beautifully. Serve in chilled bowls to maintain the temperature of the fish. Provide extra Ají Limo on the side for those who want an extra kick of heat. Add a 'yuyo' (fried seaweed) garnish for an extra authentic market touch.