📝 About This Recipe
Experience the vibrant soul of Lima with this authentic Peruvian Ceviche, a dish where ultra-fresh white fish is 'cooked' in the bright acidity of freshly squeezed lime juice. This recipe features the iconic 'Leche de Tigre' (Tiger's Milk), a spicy, citrusy marinade that balances heat from habanero peppers with the aromatic crunch of red onions and cilantro. It is a refreshing, protein-forward masterpiece that celebrates the purity of the ocean with a perfect harmony of acid, spice, and texture.
🥗 Ingredients
The Fish
- 1.5 pounds Fresh White Fish Fillet (Use Sea Bass, Flounder, or Grouper; skinless and deboned)
- 1.5 teaspoons Fine Sea Salt (Crucial for drawing out moisture and firming the fish)
The Marinade (Leche de Tigre)
- 1 cup Fresh Lime Juice (Approximately 10-12 limes; squeezed gently to avoid bitterness)
- 1 piece Habanero or Rocoto Pepper (Seeded and halved; one half finely minced, one half left whole)
- 4 sprigs Fresh Cilantro (Finely chopped leaves)
- 1 clove Garlic (Smashed but kept whole to infuse)
- 1/2 inch Ginger (Sliced into a thin coin)
- 1 medium Red Onion (Very thinly sliced into half-moons)
Traditional Accompaniments
- 1 large Sweet Potato (Boiled, peeled, and sliced into thick rounds)
- 1 cup Choclo (Peruvian Corn) (Large-kernel corn, boiled until tender)
- 1/2 cup Cancha (Toasted Corn) (For a salty, crunchy contrast)
- 4 leaves Butterhead Lettuce (For plating)
👨🍳 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 keep them crisp.
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2
Cut the chilled fish fillets into uniform 3/4-inch cubes. It is vital to keep the fish as cold as possible throughout the process; feel free to work over a bowl of ice.
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3
Place the fish cubes in a large stainless steel or glass mixing bowl. Sprinkle with the sea salt and toss gently. Let it sit for 2-3 minutes; the salt changes the protein structure, allowing the lime juice to penetrate better.
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4
Rub the inside of a separate small bowl with the halved habanero pepper and the smashed garlic clove to release their essential oils.
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5
Squeeze the limes into this small bowl. Do not over-squeeze the limes; stop when you feel resistance to avoid the bitter pith oil. Add the ginger slice to the juice and let infuse for 5 minutes, then discard the ginger, garlic, and the large habanero half.
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6
Add the finely minced habanero and chopped cilantro to the fish.
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7
Pour the infused lime juice over the fish. Stir gently with a spoon. You will see the fish begin to turn opaque—this is the 'cooking' process.
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8
Drain the onions well and add half of them to the fish mixture. Let everything marinate together for exactly 5 to 10 minutes depending on your preference for 'doneness'.
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9
Taste the liquid (the Leche de Tigre). It should be electric, spicy, and salty. Adjust salt if necessary.
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10
To plate, place a leaf of lettuce on one side of a chilled shallow bowl. Arrange a slice of sweet potato and a spoonful of choclo next to it.
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11
Mound the ceviche in the center of the bowl, ensuring plenty of the liquid is included.
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12
Top with the remaining crisp red onions and a sprinkle of crunchy cancha corn. Serve immediately while ice-cold.
💡 Chef's Tips
Always use 'sushi-grade' or the freshest possible wild-caught white fish from a reputable fishmonger. Never squeeze your limes to the very end; the bitter oil from the skin will ruin the delicate balance of the Leche de Tigre. Keep all your equipment (bowls and plates) in the fridge or freezer before using to maintain the dish's temperature. If you find the marinade too acidic, you can add 2 tablespoons of chilled fish stock or water to mellow it out without losing flavor. Don't over-marinate; Peruvian ceviche is meant to be fresh and firm, not mushy like some other regional varieties.
🍽️ Serving Suggestions
Pair with a classic Pisco Sour to complement the acidity and sweetness of the dish. A cold Peruvian lager or a crisp Sauvignon Blanc also works beautifully. Serve with extra 'Leche de Tigre' in a small shot glass on the side—it's a traditional Peruvian hangover cure. Add a side of fried plantain chips (chifles) for an extra layer of salty crunch. For a modern twist, serve in chilled martini glasses for an elegant appetizer presentation.