📝 About This Recipe
This refined take on the Peruvian classic features pristine Corvina, a prized white sea bass known for its delicate flake and sweet finish. The soul of the dish is the 'Leche de Tigre' (Tiger's Milk), a citrus-based marinade electrified with ginger, cilantro, and habanero that cures the fish to perfection. This preparation balances vibrant acidity with the creamy texture of sweet potato and the satisfying crunch of toasted cancha corn, representing the pinnacle of Latin American fine dining.
🥗 Ingredients
The Fish
- 1.5 lbs Fresh Corvina Fillet (Sashimi grade, skinless and deboned, cut into 1/2 inch cubes)
- 1 teaspoon Kosher Salt (Plus more to taste)
- 1 medium Red Onion (Julienned paper-thin and soaked in ice water)
Leche de Tigre Base
- 1 cup Fresh Lime Juice (Approximately 10-12 limes, squeezed gently to avoid bitterness)
- 1/4 cup Fish Stock (Chilled, high-quality white fish fumet)
- 1 inch Fresh Ginger (Peeled and smashed)
- 2 pieces Garlic Cloves (Smashed)
- 4-5 pieces Fresh Cilantro Stems (Bruised to release oils)
- 1/2 piece Habanero or Ají Limo (Seeded and sliced)
- 2 tablespoons Corvina Scraps (Small trimmings from the main fillet to thicken the sauce)
Traditional Garnishes
- 1 large Sweet Potato (Boiled in water with star anise and orange peel, then cubed)
- 1/2 cup Choclo (Peruvian giant corn kernels, boiled)
- 1/4 cup Cancha (Toasted Peruvian corn nuts)
- 1/4 cup Fresh Cilantro Leaves (Finely chopped for garnish)
👨🍳 Instructions
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1
Begin by prepping the red onion. Slice it into paper-thin feathers and immediately submerge them in a bowl of ice water for 15 minutes to remove their harsh bite and enhance crispness.
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2
Prepare the sweet potato by simmering it in water with a pinch of salt, one star anise, and a strip of orange peel until tender (about 20 minutes). Drain, cool, peel, and cut into 1/2-inch cubes.
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3
To make the Leche de Tigre, place the lime juice, fish stock, ginger, garlic, cilantro stems, habanero, and the small fish scraps into a blender.
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4
Pulse the blender only 3-4 times. You want to extract the flavors without fully emulsifying the solids into a puree; the liquid should remain thin and vibrant.
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5
Strain the Leche de Tigre through a fine-mesh sieve into a chilled stainless steel bowl. Season with a generous pinch of salt and keep it over ice until ready to use.
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6
Cut the cold Corvina fillet into uniform 1/2-inch cubes. It is essential that the fish remains very cold throughout this process.
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7
In a large chilled mixing bowl, toss the cubed fish with a teaspoon of salt. Stir gently for 30 seconds; the salt helps open the pores of the fish to receive the marinade.
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8
Add the julienned onions (drained and patted dry) and chopped cilantro leaves to the fish. Mix gently.
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9
Pour the chilled Leche de Tigre over the fish mixture. Stir gently and let it 'cook' in the acid for exactly 2 to 3 minutes. The fish should be opaque on the outside but still tender in the center.
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10
Taste the marinade. Adjust with more salt or a drop more lime juice if needed. The balance should be electric and sharp.
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11
For plating, place a small mound of the ceviche in the center of a chilled shallow bowl. Arrange 3-4 cubes of sweet potato and a spoonful of choclo around the perimeter.
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12
Ladle a generous amount of the Leche de Tigre over the fish. Garnish with a sprinkle of crunchy cancha corn and a few fresh cilantro micro-greens for a professional finish.
💡 Chef's Tips
Always use the freshest fish available; if you can't find Corvina, high-quality Snapper or Fluke are excellent substitutes. When squeezing limes, stop before you reach the white pith to avoid a bitter aftertaste in your marinade. Ensure all your bowls and utensils are chilled in the freezer for 10 minutes before starting to keep the fish at a safe, crisp temperature. Do not over-marinate; authentic Peruvian ceviche is served immediately while the fish still has a 'sashimi' heart. If you prefer less heat, rub the habanero on the inside of the mixing bowl rather than blending it into the sauce.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Chilean Sauvignon Blanc or an Albariño. A traditional Pisco Sour is the ultimate cocktail companion, cutting through the lime's acidity with its silky foam. Serve alongside extra 'Leche de Tigre' in a small shot glass on the side for guests who love the 'tiger's milk'. Accompany with plantain chips or yucca fries for additional texture and saltiness.