📝 About This Recipe
Widely considered the gold standard of Peruvian coastal cuisine, Ceviche de Lenguado showcases the delicate, buttery texture of premium Dover or Lemon Sole. This dish is a masterclass in balance, utilizing the 'Leche de Tigre' (Tiger's Milk) to flash-cure the fish in a bright, spicy, and citrusy embrace. It is a refreshing, vibrant explosion of flavor that captures the very essence of the Pacific Ocean and the culinary soul of Lima.
🥗 Ingredients
The Fish
- 1.5 lbs Fresh Sole Fillets (Lenguado) (skinned, deboned, and chilled; cut into 3/4-inch cubes)
- 1.5 teaspoons Sea Salt (fine grain)
The Leche de Tigre Base
- 1 cup Key Lime Juice (freshly squeezed, do not squeeze too hard to avoid bitterness)
- 1-2 pieces Aji Limo (seeded and finely minced (substitute with habanero if unavailable))
- 3 sprigs Fresh Cilantro (finely chopped leaves only)
- 1 clove Garlic (grated into a paste)
- 1/2 teaspoon Ginger (freshly grated juice or paste)
- 2 tablespoons Fish Stock (chilled; helps balance the acidity)
The Aromatics
- 1 medium Red Onion (very thinly sliced into feathers and soaked in ice water)
- 1 tablespoon Celery (extremely finely minced)
Traditional Accompaniments
- 2 medium Sweet Potato (Camote) (boiled, peeled, and sliced into thick rounds)
- 1 cup Choclo (Peruvian large-kernel corn, boiled)
- 1/2 cup Cancha (toasted Peruvian corn nuts)
- 4 pieces Lettuce Leaves (Bibb or Butter lettuce for plating)
👨🍳 Instructions
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1
Begin by prepping your red onions. Slice them into paper-thin 'feathers' and immediately submerge them in a bowl of ice water for 10 minutes. This removes the harsh bite and keeps them incredibly crisp.
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2
Ensure your sole fillets are ice-cold. Pat them dry with paper towels and cut them into uniform 3/4-inch cubes. Place the cubes into a chilled stainless steel or glass mixing bowl.
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3
Sprinkle the sea salt over the fish and toss gently. Let it sit for 2 minutes; the salt opens the pores of the fish, allowing it to absorb the citrus flavors later.
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4
Add the grated garlic paste, ginger juice, and minced celery to the fish. Toss gently to coat.
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5
Finely mince the Aji Limo. Rub half of the minced chili against the bottom of the mixing bowl to release its essential oils and heat before tossing with the fish.
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6
Pour the freshly squeezed lime juice over the fish. It is crucial to use juice squeezed moments ago; bottled juice will ruin the delicate sole.
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7
Add the 2 tablespoons of chilled fish stock. This softens the 'sting' of the lime and creates a more complex, drinkable sauce.
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8
Add a few ice cubes to the bowl and stir for about 30-60 seconds. This keeps the temperature low, ensuring the fish remains firm and the sauce stays refreshing. Remove the ice cubes before they melt completely.
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9
Drain the onions well and add half of them to the bowl along with the chopped cilantro. Toss one final time.
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10
Taste the liquid. It should be salty, sour, and spicy. Adjust salt or chili if necessary. The fish should only 'cook' in the lime juice for about 2-3 minutes total for a perfect medium-rare texture.
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11
To plate, place a lettuce leaf 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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12
Mound the ceviche in the center, top with the remaining fresh onions, and pour a generous amount of the Leche de Tigre over everything. Garnish with a sprinkle of cancha for crunch.
💡 Chef's Tips
Always use 'sushi-grade' fish and keep it refrigerated until the very second you cut it. When squeezing limes, stop halfway through; the white pith releases a bitter oil that can overpower the delicate sole. If you cannot find Aji Limo, use a red habanero for heat, but use it sparingly as it is quite potent. The ice cube trick is the secret of the best 'Cevicheros' in Lima—it keeps the fish's proteins tight and the flavors bright. Never let the fish marinate for more than 5-10 minutes, or it will become tough and opaque like canned tuna.
🍽️ Serving Suggestions
Serve with a cold glass of Peruvian Chicha Morada (purple corn drink) to balance the acidity. A crisp, dry Sauvignon Blanc or a classic Pisco Sour is the ultimate alcoholic pairing. Provide extra 'Leche de Tigre' in small shot glasses on the side—it is a traditional 'hangover cure'. Serve immediately while the contrast between the cold fish and the warm sweet potato is still present. Add a slice of rocoto pepper on top if you prefer an extra kick of authentic heat.