📝 About This Recipe
Experience the vibrant, soul-stirring flavors of Lima with this authentic Peruvian Ceviche, a masterpiece of freshness and acidity. This sugar-free appetizer relies on the 'Leche de Tigre' (Tiger's Milk) marinade to 'cook' ultra-fresh white fish in a bright citrus bath spiked with aromatic chilies. It is a brilliant dance of textures, combining tender fish, crunchy onions, and the creamy sweetness of sweet potatoes, all without a single gram of added sugar.
🥗 Ingredients
The Fish
- 1.5 lbs Fresh White Fish Fillet (Flounder, Sole, or Sea Bass; chilled and cut into 3/4-inch cubes)
- 1.5 teaspoons Fine Sea Salt (Adjust to taste)
The Leche de Tigre (Marinade)
- 1 cup Key Lime Juice (Freshly squeezed; about 12-15 limes)
- 1 tablespoon Aji Amarillo Paste (Authentic Peruvian yellow chili paste)
- 1/2 inch Fresh Ginger (Peeled and smashed to release juices)
- 1 piece Garlic Clove (Smashed)
- 2-3 pieces Fresh Cilantro Stems (For infusion)
- 2 pieces Ice Cubes (To keep the marinade ice cold)
The Aromatics and Texture
- 1 medium Red Onion (Very thinly sliced into half-moons (plumas))
- 1/4 cup Fresh Cilantro Leaves (Finely chopped)
- 1 piece Habanero or Aji Limo (De-seeded and minced)
Traditional Accompaniments
- 1 large Sweet Potato (Boiled, peeled, and sliced into rounds)
- 1 cup Choclo (Peruvian Corn) (Boiled kernels (or substitute with large kernel corn))
- 1/2 cup Cancha (Toasted Corn) (For a salty crunch)
- 4 leaves Butterhead Lettuce (For serving)
👨🍳 Instructions
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1
Prepare the red onions by soaking the thin slices in a bowl of ice water for 10 minutes. This removes the harsh 'bite' and keeps them incredibly crisp.
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2
Place your cubed fish in a large, chilled stainless steel or glass bowl. Sprinkle the sea salt over the fish and toss gently. Let it sit for 2 minutes; the salt helps open the pores of the fish to absorb the lime.
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3
In a separate small bowl, combine the lime juice, smashed ginger, smashed garlic, cilantro stems, and the ice cubes. Stir and let steep for 5 minutes to create an infused citrus base.
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4
Remove the ginger, garlic, cilantro stems, and any remaining ice from the lime juice. Stir in the aji amarillo paste until fully incorporated.
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5
Drain the red onions thoroughly and pat them dry with a paper towel.
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6
Add the minced chili (habanero or aji limo) and the chopped cilantro leaves to the fish bowl. Toss lightly.
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7
Pour the infused lime juice over the fish. Stir gently with a spoon for about 1-2 minutes. You will notice the fish turning from translucent to an opaque white.
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8
Add half of the sliced red onions to the bowl and toss one last time. Taste the liquid; it should be zingy, salty, and spicy.
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9
Prepare the serving plates by laying down a fresh lettuce leaf on each.
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10
Place a slice of boiled sweet potato and a spoonful of choclo (corn) on the side of each plate.
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11
Divide the ceviche among the plates, ensuring you pour plenty of the 'Leche de Tigre' juice over the fish.
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12
Top with the remaining crisp red onions and a sprinkle of cancha (toasted corn) for a final textural contrast. Serve immediately while ice-cold.
💡 Chef's Tips
Always use the freshest 'sushi-grade' fish available, as the quality of the fish is the star of this dish. Never squeeze your limes to the very end; the white pith releases a bitter oil that can ruin the delicate marinade. Keep everything cold—chill your bowls, your plates, and your fish until the very moment you are ready to assemble. Do not over-marinate; Peruvian ceviche is meant to be prepared 'a la minute' so the fish remains tender rather than rubbery. If you can't find Aji Amarillo, a mix of yellow bell pepper and a pinch of habanero can mimic the flavor profile.
🍽️ Serving Suggestions
Pair with a chilled glass of dry White Wine like a Sauvignon Blanc or an Albariño. Serve with extra 'Leche de Tigre' in a small shot glass on the side, known in Peru as a hangover cure. Accompany with a side of crispy plantain chips for even more dipping options. A cold sparkling water with a squeeze of lime and fresh mint makes for a refreshing sugar-free beverage pairing. For a complete meal, serve alongside a light Quinoa salad with avocado.