📝 About This Recipe
Inspired by the vibrant 'Cevicheria' stalls of Peru, this quick-service version delivers a bright, electric burst of flavor in a fraction of the traditional time. We use premium sushi-grade sea bass and a high-acid 'Leche de Tigre' to ensure a perfect cure that feels like a coastal vacation in every bite. It’s the ultimate fast-casual seafood dish: refreshing, lean, and intensely satisfying.
🥗 Ingredients
The Seafood
- 1.5 lbs Sea Bass or Fluke Fillet (sushi-grade, skinless and deboned, cut into 1/2-inch cubes)
- 1 teaspoon Kosher Salt (plus more to taste)
Leche de Tigre (The Marinade)
- 1 cup Fresh Lime Juice (about 8-10 limes, squeezed gently to avoid bitterness)
- 2 pieces Garlic Cloves (smashed)
- 1/2 inch Fresh Ginger (peeled and sliced)
- 1/2 piece Habanero or Rocoto Chili (seeded and halved)
- 4-5 pieces Fresh Cilantro Stems (for aromatic infusion)
Fresh Mix-Ins
- 1/2 large Red Onion (very thinly sliced into half-moons)
- 1/4 cup Fresh Cilantro Leaves (roughly chopped)
- 1 piece Red Fresno Chili (thinly sliced into rings)
Quick-Service Sides
- 1 large Sweet Potato (boiled, peeled, and sliced into rounds)
- 1 cup Chulpe Corn or Plantain Chips (for crunch)
👨🍳 Instructions
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1
Place the cubed sea bass in a stainless steel or glass mixing bowl. Sprinkle with 1 teaspoon of kosher salt, toss gently, and place the bowl in the refrigerator for 5 minutes. This 'tightens' the proteins of the fish.
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2
Prepare the 'Leche de Tigre' base: In a separate small bowl, combine the lime juice, smashed garlic, ginger slices, cilantro stems, and the halved habanero.
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3
Let the aromatics steep in the lime juice for about 5-8 minutes. This creates a complex flavor profile without needing a blender.
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4
While the juice steeps, soak your sliced red onions in a bowl of ice water for 5 minutes. This removes the harsh 'bite' and keeps them incredibly crisp for the quick-service texture.
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5
Remove the fish from the refrigerator. You will notice it looks slightly glossy; this is the salt working its magic.
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6
Strain the lime juice mixture through a fine-mesh sieve directly over the chilled fish, discarding the garlic, ginger, stems, and habanero.
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7
Stir the fish gently in the lime juice. For a 'quick-service' style, we only want a light cure. Let it sit for exactly 2-4 minutes until the outside of the fish turns opaque white but the center remains tender.
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8
Drain the red onions and pat them dry. Add them to the fish along with the chopped cilantro and sliced Fresno chilies.
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9
Toss everything together one last time. Taste the liquid; if it's too acidic, add a single ice cube and stir for 30 seconds to dilute and chill further, then remove the cube.
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10
To assemble, place two slices of cold boiled sweet potato in the bottom of a wide bowl or compostable deli container.
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11
Mound the ceviche over the sweet potatoes, ensuring you pour a generous amount of the Leche de Tigre over the top.
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12
Garnish with a handful of Chulpe corn or plantain chips for that essential fast-food crunch and serve immediately.
💡 Chef's Tips
Use the coldest fish possible; keep it on ice until the very second you prep it. When squeezing limes, stop before you hit the white pith to avoid a bitter aftertaste. Do not over-marinate; 'cooking' the fish in lime for more than 10 minutes will result in a rubbery, dry texture. If sea bass is unavailable, snapper or even high-quality shrimp (blanched first) work beautifully. For an authentic kick, rub a cut chili around the inside of the mixing bowl before adding the fish.
🍽️ Serving Suggestions
Serve with a side of crispy 'Tostones' (fried green plantains) for dipping. Pair with a cold Peruvian beer or a sparkling lime water. A side of buttery avocado slices helps balance the high acidity of the lime. For a full meal, serve alongside a small portion of cilantro-infused rice.