📝 About This Recipe
Experience the soul of Lima with this quintessential Peruvian classic, featuring pristine Corvina (sea bass) cured in the bright, electric embrace of fresh lime juice. This dish celebrates the 'Leche de Tigre'—the potent, spicy, and citrusy marinade that transforms simple raw fish into a culinary masterpiece. With its perfect balance of heat from ají limo, crunch from toasted corn, and creaminess from sweet potato, it is a refreshing explosion of coastal flavors.
🥗 Ingredients
The Fish
- 1.5 pounds Corvina (Sea Bass) fillets (fresh, skinless, and deboned, cut into 3/4-inch cubes)
- 1.5 teaspoons Fine Sea Salt (to taste)
The Leche de Tigre (Marinade)
- 12-15 pieces Key Limes (freshly squeezed to yield about 1 cup of juice)
- 1-2 pieces Ají Limo (seeded and minced (habanero can be substituted))
- 3 tablespoons Fresh Cilantro (stems and leaves, finely chopped)
- 1 clove Garlic (grated into a fine paste)
- 1/2 teaspoon Fresh Ginger (grated into a fine paste)
- 1 medium Red Onion (very thinly sliced into half-moons (plumas))
- 2-3 pieces Ice Cubes (to keep the fish chilled during mixing)
Traditional Accompaniments
- 2 medium Sweet Potato (Camote) (boiled, peeled, and sliced into rounds)
- 1 cup Choclo (Peruvian Corn) (large-kernel corn, boiled until tender)
- 1/2 cup Cancha (Toasted Corn) (crunchy toasted kernels)
- 4 leaves Butterhead Lettuce (for lining the serving plates)
👨🍳 Instructions
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1
Begin by preparing the red onion. Slice it into paper-thin half-moons and immediately soak them in a bowl of ice water for 10 minutes to remove the harsh bite and enhance crispness.
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2
Prepare the sweet potato and choclo in advance. Boil the sweet potato until tender, then peel and slice. Boil the choclo kernels in water with a pinch of sugar and a squeeze of lime until soft. Set both aside to cool to room temperature.
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3
Place a large stainless steel or glass mixing bowl in the freezer for 5-10 minutes. Keeping the ingredients cold is critical for a professional-grade ceviche.
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4
Cut the fresh Corvina into uniform 3/4-inch cubes. Remove any bloodline or dark tissue. Place the cubed fish into the chilled bowl.
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5
Sprinkle the sea salt over the fish. Use a spoon to gently toss the fish for about 30 seconds. The salt opens the pores of the fish, allowing it to absorb the flavors and firming up the texture.
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6
Add the minced ají limo, garlic paste, and ginger paste to the fish. Toss gently to coat every piece of seafood.
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7
Squeeze the limes directly over the fish, but do not squeeze them to the very end to avoid the bitter oils from the pith. The juice should just barely cover the fish.
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8
Add the ice cubes to the bowl. Stir the mixture gently but constantly for about 2 minutes. You will notice the lime juice turning opaque and milky—this is the legendary Leche de Tigre forming.
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9
Drain the sliced onions and pat them dry. Add half of the onions and the chopped cilantro to the bowl. Stir gently to combine.
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10
Taste the marinade. It should be bright, salty, and spicy. Adjust salt or chili if necessary. Remove the ice cubes before they melt completely and dilute the flavor.
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11
Allow the fish to 'cook' in the lime juice for no more than 1-2 minutes. Modern Peruvian ceviche is served while the fish is still slightly translucent in the center.
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12
To serve, place a lettuce leaf on each plate. Arrange a portion of the ceviche in the center, topping it with the remaining crisp onions. Place slices of sweet potato and a spoonful of choclo on the side.
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13
Garnish with a final sprinkle of cilantro and a side of crunchy cancha. Pour the remaining Leche de Tigre from the bowl over the fish and serve immediately.
💡 Chef's Tips
Always use the freshest fish available; it should smell like the ocean, not 'fishy'. When squeezing limes, do it gently—if you press too hard, the bitter white pith will ruin the delicate balance. Use a very sharp knife to cut the fish to avoid tearing the delicate fibers. If you cannot find Corvina, high-quality Flounder, Grouper, or Snapper are excellent substitutes. Do not marinate the fish for more than 5-10 minutes total; otherwise, the acid will overcook the fish and make it rubbery.
🍽️ Serving Suggestions
Pair with a chilled glass of Peruvian Pisco Sour for the ultimate authentic experience. Serve with a side of 'Leche de Tigre' in a small shot glass for guests to sip separately. A cold Peruvian lager, like Cusqueña, cuts through the acidity and heat perfectly. For a modern twist, serve with plantain chips (chifles) instead of cancha for a different crunch.