📝 About This Recipe
Widely considered the national pride of Peru, this authentic Ceviche is a masterclass in balance, featuring ultra-fresh white fish cured in the iconic 'Leche de Tigre' (Tiger's Milk). The dish harmonizes the bracing acidity of key limes with the creeping heat of the habanero-like aji limo pepper and the cooling crunch of red onions. It is a vibrant, refreshing experience that perfectly captures the coastal essence of Lima's legendary cevicherías.
🥗 Ingredients
The Fish
- 1.5 lbs Fresh White Fish Fillet (Sea bass, fluke, or sole; skinless and deboned)
- 1 tablespoon Fine Sea Salt (To taste for initial curing)
Leche de Tigre (Tiger's Milk)
- 1 cup Fresh Lime Juice (Squeezed gently from about 12-15 limes)
- 1 piece Aji Limo or Habanero (Seeded and finely minced)
- 4 sprigs Fresh Cilantro (Finely chopped)
- 1 clove Garlic (Grated or smashed into a paste)
- 1/2 teaspoon Fresh Ginger (Grated)
- 2 pieces Ice Cubes (To keep the marinade chilled)
Vegetables and Texture
- 1 large Red Onion (Sliced into very thin feathers (pluma))
- 2 medium Sweet Potato (Boiled, peeled, and sliced into rounds)
- 1 cup Choclo (Peruvian Corn) (Boiled kernels)
- 1/2 cup Cancha (Toasted Corn) (For crunchy garnish)
👨🍳 Instructions
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1
Begin by preparing the red onion. Slice it into paper-thin 'feathers' and immediately soak them in a bowl of ice water for 10 minutes to remove the harsh bite and enhance crispness.
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2
Cut the chilled fish fillets into 3/4-inch (2cm) uniform cubes. It is vital to keep the fish as cold as possible throughout this process; work quickly or over a bowl of ice.
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3
Place the fish cubes in a large stainless steel or glass mixing bowl. Sprinkle generously with sea salt and toss gently. Let the fish sit for 2 minutes; the salt opens the pores of the fish to allow the lime to penetrate.
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4
In a separate small bowl, combine the lime juice, garlic paste, grated ginger, and half of the minced aji limo. Add two ice cubes to the liquid to keep it frigid.
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5
Rub the inside of your main mixing bowl with a cut piece of aji limo to coat it with essential oils before adding the fish back in.
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6
Pour the lime juice mixture over the salted fish. Toss gently with a spoon for about 1 minute. You will see the fish turn slightly opaque as the citric acid 'cooks' the exterior.
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7
Add the finely chopped cilantro and the remaining aji limo to the bowl. Stir gently to incorporate.
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8
Drain the ice water from the red onions and pat them dry. Add most of the onions to the fish, reserving a handful for the final garnish.
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9
Taste the marinade (the Leche de Tigre). It should be zesty, salty, and spicy. Adjust salt or chili levels if necessary.
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10
Remove the ice cubes from the bowl before they melt completely and dilute the flavors.
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11
To plate, place a slice of cold boiled sweet potato and a spoonful of choclo on one side of a shallow chilled bowl.
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12
Mound the ceviche in the center, ensuring plenty of the Leche de Tigre is poured over the top. Garnish with the remaining red onions and a sprinkle of crunchy cancha corn.
💡 Chef's Tips
Use the freshest fish available; if it smells 'fishy,' it's not suitable for ceviche. When squeezing limes, do not squeeze them to the very end or you will release bitter oils from the pith. Keep everything cold—chill your bowls and plates in the freezer for 10 minutes before serving. Never marinate the fish for more than 5-10 minutes; traditional Peruvian ceviche is served while the center of the fish is still raw and tender. If you can't find Aji Limo, a Habanero or Scotch Bonnet is the best substitute for that specific floral heat.
🍽️ Serving Suggestions
Serve with a cold glass of Chicha Morada (Peruvian purple corn drink) for a sweet contrast. A classic Pisco Sour is the ultimate cocktail pairing for this bright, acidic dish. Extra Leche de Tigre can be served in a small shot glass on the side, often called a 'tiger's milk shot'. Add a leaf of butter lettuce under the sweet potato for a classic restaurant-style presentation. Pair with plantain chips (chifles) for an alternative crunchy element.