📝 About This Recipe
Experience the vibrant energy of a Lima street corner with this quintessential Peruvian ceviche, where ultra-fresh seafood meets the electric 'Leche de Tigre' marinade. This dish is a masterclass in balance, contrasting the snappy texture of cold-cured sea bass with the creamy sweetness of sweet potatoes and the crunch of toasted corn. It’s a bright, citrusy explosion that captures the very essence of the Pacific coast in every refreshing bite.
🥗 Ingredients
The Seafood
- 1.5 pounds Fresh Sea Bass or Corvina fillet (sushi-grade, skinless, cut into 1/2-inch cubes)
- 1.5 teaspoons Kosher salt (to draw out moisture and firm the fish)
Leche de Tigre (Tiger's Milk)
- 1 cup Key Lime juice (freshly squeezed, about 15-20 limes)
- 2 pieces Garlic cloves (grated into a paste)
- 1/2 teaspoon Fresh ginger (finely grated)
- 2 tablespoons Aji Amarillo paste (Peruvian yellow chili paste)
- 3-4 pieces Fresh cilantro stems (bruised to release oils)
- 2 tablespoons Cold fish stock or water (to mellow the acidity)
The Aromatics and Texture
- 1 medium Red onion (very thinly sliced into half-moons and soaked in ice water)
- 1/4 cup Fresh cilantro leaves (finely chopped)
- 1 piece Habanero or Aji Limo (seeded and minced)
Traditional Accompaniments
- 1 large Sweet potato (boiled, peeled, and sliced into thick rounds)
- 1 cup Choclo (Peruvian large-kernel corn, boiled)
- 1/2 cup Cancha (toasted Peruvian corn kernels)
- 4 pieces Bibb lettuce leaves (for serving base)
👨🍳 Instructions
-
1
Prepare the sweet potato by boiling it in water with a pinch of sugar until tender (about 15-20 minutes). Drain, let cool, peel, and slice into rounds.
-
2
Slice the red onion into paper-thin half-moons. Immediately submerge them in a bowl of ice water for 10 minutes to remove the harsh bite and enhance crunch.
-
3
Cut the chilled fish into uniform 1/2-inch cubes. Place them in a chilled stainless steel or glass bowl.
-
4
Sprinkle the salt over the fish and toss gently. Let it sit for 2-3 minutes; the salt will change the protein structure, making the fish firm and 'bouncy'.
-
5
In a separate small bowl, whisk together the lime juice, garlic paste, grated ginger, and Aji Amarillo paste.
-
6
Add the bruised cilantro stems to the lime mixture and let steep for 5 minutes, then remove and discard the stems. This infuses the 'milk' with herbal notes without discoloration.
-
7
Drain the red onions thoroughly and pat dry with a paper towel.
-
8
Pour the lime juice mixture (the Leche de Tigre) over the salted fish. Add the minced chilies and half of the chopped cilantro.
-
9
Stir gently for about 1-2 minutes. You will notice the fish turning opaque on the outside—this is the 'cooking' process of the acid.
-
10
Add 3-4 ice cubes to the bowl while stirring to keep the temperature bone-chillingly cold. Remove the ice cubes just before they melt completely.
-
11
Fold in the sliced red onions and the remaining cilantro.
-
12
To plate, place a lettuce leaf on a chilled plate or bowl. Arrange a few slices of sweet potato and a spoonful of choclo on the side.
-
13
Mound the ceviche in the center, ensuring plenty of the liquid (the Leche de Tigre) is spooned over the fish.
-
14
Top with a handful of crunchy cancha (toasted corn) and serve immediately.
💡 Chef's Tips
Always use the freshest seafood available; if it smells 'fishy,' it's not right for ceviche. Do not over-marinate the fish; 2-5 minutes is the sweet spot for a tender, Sashimi-like center. When squeezing limes, do it gently; if you squeeze too hard, the bitter oils from the pith will ruin the sauce. Keep everything ice-cold—chill your bowls, your plates, and your fish until the very second you assemble. If Aji Amarillo paste is unavailable, a blend of yellow bell pepper and a pinch of habanero can work as a substitute.
🍽️ Serving Suggestions
Pair with an ice-cold Cusqueña beer or a classic Pisco Sour cocktail. Serve with extra 'Leche de Tigre' in a small shot glass on the side (the 'hangover cure'). Accompany with plantain chips or thick-cut potato chips for extra crunch. Serve as a light lunch or a refreshing appetizer before a grilled seafood platter.