📝 About This Recipe
Experience the vibrant soul of the Peruvian coast with this refreshing masterpiece where ultra-fresh seafood meets the electric brightness of citrus. The 'Leche de Tigre' (Tiger's Milk) marinade creates a chemical alchemy that 'cooks' the fish in acid, resulting in a dish that is both bracingly cold and fiery with chili. It is a celebration of purity, balance, and the incredible transformative power of the lime.
🥗 Ingredients
The Fresh Catch
- 1.5 pounds Sea Bass or Flounder fillet (sushi-grade, skinless, cut into 1/2-inch cubes)
- 1 teaspoon Kosher salt (plus more to taste)
The Citrus Marinade (Leche de Tigre)
- 12-15 pieces Key Limes (freshly squeezed to yield 1 cup of juice)
- 1 piece Habanero or Rocoto chili (seeded and minced very finely)
- 1/2 teaspoon Fresh Ginger (grated and squeezed for juice only)
- 1 piece Garlic clove (smashed whole to infuse then removed)
- 4-5 pieces Fresh Cilantro stems (bruised to release oils)
The Aromatics & Crunch
- 1 medium Red Onion (very thinly sliced into half-moons)
- 1/4 cup Fresh Cilantro leaves (roughly chopped)
- 1 small piece Celery stalk (finely minced for hidden crunch)
Traditional Accompaniments
- 1 large Sweet Potato (boiled, peeled, and sliced into rounds)
- 1 cup Choclo (Peruvian corn) (boiled kernels)
- 1/2 cup Cancha (Toasted corn) (for garnish and crunch)
- 4 leaves Butterhead lettuce (for serving base)
👨🍳 Instructions
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1
Prepare the red onion by slicing it paper-thin. Immediately soak the slices in a bowl of ice water for 10 minutes to remove the harsh bite and ensure maximum crispness.
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2
Cut the chilled fish into uniform 1/2-inch cubes. Place them in a large stainless steel or glass mixing bowl that has been chilled in the freezer.
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3
Sprinkle the salt over the fish and toss gently. Let it sit for 2-3 minutes; the salt opens the pores of the fish, allowing it to absorb the citrus later.
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4
Squeeze the limes manually. Do not over-squeeze or use a machine, as the bitter oils from the white pith will ruin the delicate balance.
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5
In a separate small jug, mix the lime juice with the ginger juice, minced chili, and the smashed garlic clove.
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6
Add the bruised cilantro stems and the minced celery to the lime mixture. Let this 'steep' for 5 minutes to create a complex flavor profile, then remove the garlic and cilantro stems.
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7
Drain the onions well and pat them dry with a paper towel.
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8
Pour the seasoned lime juice over the salted fish. Add half of the sliced onions and half of the chopped cilantro leaves.
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9
Stir gently with a spoon for about 1 minute. You will see the fish start to turn opaque on the outside—this is the 'cooking' process.
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10
Cover and refrigerate for 15-20 minutes. Do not exceed 30 minutes, or the fish will become tough and rubbery.
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11
Taste the liquid (the Leche de Tigre). It should be salty, sour, and spicy. Adjust salt or chili if necessary.
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12
To serve, place a lettuce leaf on a chilled plate or bowl. Arrange a slice of sweet potato and a spoonful of choclo on the side.
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13
Mound the ceviche in the center, ensuring plenty of the juice is poured over the fish.
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14
Top with the remaining fresh onions, cilantro, and a generous sprinkle of crunchy cancha corn.
💡 Chef's Tips
Always use the freshest seafood possible; tell your fishmonger you are making ceviche so they give you their best 'sushi-grade' catch. Keep everything cold—chill your bowls, plates, and even your knife to maintain the fish's texture. Never use bottled lime juice; the volatile oils in fresh limes are essential for the chemical 'cook' of the fish. If you find it too acidic, add one or two ice cubes to the marinade to slightly dilute and further chill the mixture before serving. Avoid oily fish like salmon or mackerel for this classic style; stick to lean, white-fleshed fish for the most authentic result.
🍽️ Serving Suggestions
Serve with an ice-cold Pisco Sour, the national cocktail of Peru, to complement the acidity. Pair with thick-cut plantain chips (chifles) for dipping into the leftover marinade. A side of cold, boiled yuca provides a starchy balance to the sharp citrus flavors. Offer extra 'Leche de Tigre' in small shot glasses on the side—it is a traditional Peruvian hangover cure! A crisp, dry Sauvignon Blanc is the perfect wine pairing if spirits aren't your preference.