📝 About This Recipe
Experience the soul of Lima with this bright, bracing, and impeccably fresh classic fish ceviche. This national treasure of Peru relies on the 'Leche de Tigre' (Tiger's Milk), a citrus-based marinade that 'cooks' the fish in minutes while delivering a perfect balance of acidity, heat, and coastal umami. Served with creamy sweet potato and crunchy corn, it is a masterclass in contrasting textures and vibrant flavors.
🥗 Ingredients
The Fish
- 1.5 lbs Fresh White Fish Fillet (Sea bass, fluke, or grouper; chilled and cut into 3/4-inch cubes)
- 1.5 teaspoons Fine Sea Salt (Adjust to taste)
The Leche de Tigre Base
- 1 cup Fresh Key Lime Juice (Squeezed gently by hand to avoid bitterness)
- 1-2 pieces Aji Limo or Habanero (Seeded and finely minced)
- 3 sprigs Fresh Cilantro (Finely chopped leaves)
- 1 clove Garlic (Gratinated or pressed into a paste)
- 1/2 teaspoon Fresh Ginger (Grated juice only)
- 1 medium Red Onion (Julienned very thin and soaked in ice water)
Traditional Accompaniments
- 2 medium Sweet Potato (Boiled, peeled, and sliced into rounds)
- 1 cup Choclo (Peruvian large-kernel corn, boiled)
- 1/2 cup Canchita (Toasted Peruvian corn nuts)
- 4 leaves Butterhead Lettuce (For serving base)
👨🍳 Instructions
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1
Begin by prepping your fish. Ensure the fillets are pin-boned and skinless. Cut into uniform 3/4-inch cubes and place them in a stainless steel or glass bowl that has been chilled in the freezer.
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2
Sprinkle the sea salt over the cubed fish. Toss gently with a spoon for about 30 seconds. This 'cures' the fish, helping the proteins firm up and ensuring the salt penetrates the center.
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3
Add the minced garlic paste and the ginger juice to the fish. Toss again to coat evenly.
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4
Incorporate the minced Aji Limo (or habanero). If you prefer a milder ceviche, use less; for authentic heat, use the full amount.
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5
Pour the freshly squeezed lime juice over the fish. It is crucial to squeeze the limes only halfway to avoid the bitter oils from the pith.
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6
Add 2-3 ice cubes to the bowl. Stirring the fish with ice keeps the temperature low, which prevents the fish from turning mushy and keeps the flavors sharp.
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7
Let the fish marinate in the fridge for exactly 2 to 5 minutes. In modern Peruvian cooking, the fish is served 'medium-rare' where the outside is opaque but the inside is still tender.
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8
While the fish marinates, drain your julienned red onions from their ice water bath and pat them dry.
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9
Remove the ice cubes from the bowl. Add the chopped cilantro and half of the red onions to the fish mixture. Stir gently.
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10
Taste the liquid (the Leche de Tigre). It should be zingy, salty, and spicy. Adjust salt or chili if necessary.
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11
To plate, place a leaf of lettuce on one side of a chilled shallow bowl. Arrange a few slices 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 red onions for crunch, and pour a generous amount of the lime marinade over everything.
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13
Garnish with a sprinkle of canchita (toasted corn) for a final salty crunch and serve immediately.
💡 Chef's Tips
Always use the freshest sushi-grade fish available; if it smells 'fishy,' it's not right for ceviche. When squeezing limes, do not use a heavy-duty press; a gentle hand-squeeze ensures you don't extract the bitter oils from the white pith. Keep everything cold—chill your bowls, your spoons, and your fish until the very second you are ready to assemble. Soaking the red onions in ice water for 10 minutes removes their harsh 'bite' and makes them incredibly crisp. Do not over-marinate; 5 minutes is the sweet spot for the perfect texture.
🍽️ Serving Suggestions
Pair with a classic Pisco Sour to complement the acidity of the lime. Serve with a side of extra 'Canchita' (toasted corn) for those who love extra texture. A chilled glass of dry Riesling or a crisp Peruvian lager also works beautifully. Offer extra Aji Limo paste on the side for guests who want to dial up the heat. Serve in small glasses as 'Leche de Tigre' shots for a trendy appetizer style.