📝 About This Recipe
A national treasure of Peru, this ceviche showcases the purity of fresh sea bass cured in a vibrant, citrusy 'Leche de Tigre' (Tiger's Milk). This recipe balances the sharp acidity of lime with the creeping heat of ají peppers and the cooling sweetness of glazed sweet potatoes. It is a refreshing, sophisticated dish that captures the essence of the Pacific coast in every bite.
🥗 Ingredients
The Seafood
- 1.5 pounds Fresh Sea Bass fillets (skinless, deboned, and cut into 1/2-inch cubes)
The Leche de Tigre (Marinade)
- 10-12 pieces Key Limes or small Persian limes (freshly squeezed to yield about 1 cup)
- 2 cloves Garlic (finely grated or pasted)
- 1/2 teaspoon Fresh Ginger (finely grated)
- 1 piece Ají Limo or Habanero pepper (seeded and minced very finely)
- 2 tablespoons Cilantro stems (finely chopped for infusion)
- 1.5 teaspoons Fine sea salt (or to taste)
- 2 tablespoons Cold fish stock or water (to mellow the acidity)
Vegetables and Texture
- 1 medium Red onion (sliced into very thin half-moons (julienne))
- 1/4 cup Fresh cilantro leaves (roughly chopped)
- 1 large Sweet potato (boiled, peeled, and sliced into thick rounds)
- 1 cup Choclo (Peruvian large-kernel corn) (boiled and kernels removed)
- 1/2 cup Cancha (Toasted corn nuts) (for crunchy garnish)
- 4 leaves Butterhead lettuce (for plating)
👨🍳 Instructions
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1
Place a large stainless steel or glass mixing bowl in the refrigerator or over a bowl of ice to chill. Cold temperatures are essential for the texture of the fish.
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2
Submerge the thinly sliced red onions in a bowl of ice water for 10 minutes. This removes the harsh 'bite' and keeps them incredibly crisp.
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3
Pat the sea bass cubes dry with paper towels. Place them in the chilled mixing bowl and sprinkle with the sea salt. Toss gently and let sit for 2 minutes; the salt helps open the fibers of the fish to absorb the lime.
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4
In a separate small bowl, combine the lime juice, grated garlic, grated ginger, minced chili, and chopped cilantro stems. Stir well.
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5
Pour the lime juice mixture over the salted fish. Add the 2 tablespoons of cold fish stock or water to slightly balance the sharp citrus profile.
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6
Gently stir the fish in the marinade for about 1 to 2 minutes. Unlike Mexican ceviche, Peruvian ceviche is served 'fresh'—the fish should be opaque on the outside but still translucent and tender in the center.
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7
Drain the red onions from the ice water and pat them dry. Fold half of the onions and the fresh cilantro leaves into the fish mixture.
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8
Taste the liquid (the Leche de Tigre). It should be salty, spicy, and very tart. Adjust with more salt or chili if necessary.
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9
On four chilled plates, place a leaf of lettuce. Arrange a slice of sweet potato and a spoonful of choclo on one side of the plate.
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10
Mound the ceviche in the center of the plate, ensuring each serving gets a generous amount of the liquid marinade.
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11
Top the ceviche with the remaining crisp red onions and a sprinkle of toasted cancha for crunch.
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12
Serve immediately while the temperature is ice-cold and the fish is at its peak texture.
💡 Chef's Tips
Always use sushi-grade fish; if it smells 'fishy' at the market, do not use it for ceviche. When squeezing the limes, do not press them to the very end; the oils from the white pith are bitter and will ruin the delicate marinade. Keep the fish refrigerated until the very second you are ready to mix it with the lime juice. If you cannot find Ají Limo, a Habanero is the best substitute for heat, but use it sparingly as it is quite potent. For a truly authentic look, serve the leftover marinade in a small shot glass on the side—it is believed to be a powerful hangover cure.
🍽️ Serving Suggestions
Pair with a classic Pisco Sour to complement the acidity and sweetness of the dish. A cold, crisp Peruvian lager or a dry Sauvignon Blanc works beautifully with the citrus notes. Serve with extra plantain chips or yuca fries for dipping into the excess Leche de Tigre. Accompany with a side of extra chili paste (Ají Amarillo) for those who prefer more heat.