📝 About This Recipe
Experience the vibrant soul of Lima with this authentic Peruvian Ceviche, a dish that celebrates the purity of the ocean. This recipe features ultra-fresh white fish cured momentarily in 'Leche de Tigre' (Tiger's Milk), a citrus-based marinade that strikes a perfect balance between spicy, acidic, and savory. Served with traditional accompaniments like creamy sweet potato and crunchy toasted corn, it is a masterclass in contrasting textures and refreshing flavors.
🥗 Ingredients
The Fish
- 1.5 lbs Fresh White Fish Fillet (Sea bass, fluke, or corvina; skinless and deboned, cut into 1-inch cubes)
- 1 tablespoon Kosher Salt (Adjust to taste)
The Leche de Tigre (Marinade)
- 12-15 pieces Key Limes (Freshly squeezed to yield about 1 cup of juice)
- 2 tablespoons Aji Amarillo Paste (Authentic Peruvian yellow chili paste)
- 1/2 inch Fresh Ginger (Peeled and smashed)
- 2 pieces Garlic Cloves (Smashed)
- 3-4 pieces Fresh Cilantro Stems (For infusion)
- 2 pieces Ice Cubes (To keep the marinade chilled and dilute acidity slightly)
Vegetables and Aromatics
- 1 medium Red Onion (Very thinly sliced into half-moons (julienned))
- 1/4 cup Fresh Cilantro Leaves (Finely chopped)
- 1 piece Habanero or Rocoto Pepper (De-seeded and finely minced)
Traditional Sides
- 2 large Sweet Potato (Boiled, peeled, and sliced into thick rounds)
- 1 cup Choclo (Peruvian large-kernel corn, boiled)
- 1/2 cup Canchita (Peruvian toasted corn nuts)
- 4 leaves Butterhead Lettuce (For plating)
👨🍳 Instructions
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1
Prepare the red onion by slicing it into paper-thin julienne strips. Immediately soak them 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 fillets into uniform 1-inch cubes. It is vital to keep the fish as cold as possible; work quickly or keep the bowl over another bowl filled with ice.
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3
Place the fish cubes in a large glass or stainless steel mixing bowl. Sprinkle generously with kosher salt and toss gently. Let it sit for 2-3 minutes; the salt opens the pores of the fish to allow the lime juice to penetrate.
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4
In a separate small bowl, combine the lime juice, smashed garlic, smashed ginger, cilantro stems, and ice cubes. Stir and let infuse for 5 minutes, then strain the liquid over the salted fish, discarding the solids.
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5
Add the aji amarillo paste and the minced habanero (or rocoto) to the fish mixture. Stir gently with a spoon to ensure every piece of fish is coated.
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6
Drain the onions well and pat them dry. Add about half of the onions and all of the chopped cilantro leaves to the fish.
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7
Let the fish 'cook' in the marinade for only 2 to 5 minutes. Peruvian style is served 'medium-rare' where the outside is opaque but the center remains tender and sashimi-like.
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8
Taste the liquid (the Leche de Tigre). It should be zesty, spicy, and salty. Adjust salt or chili if necessary.
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9
Prepare the serving plates by laying down a leaf of lettuce. Place a slice of sweet potato and a spoonful of choclo (large corn) on the side.
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10
Using a slotted spoon, mound the ceviche in the center of the plate. Top with the remaining crisp red onions.
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11
Pour a generous amount of the Leche de Tigre from the bowl over the fish—this is the best part of the dish!
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12
Garnish with a sprinkle of canchita (toasted corn) for crunch and serve immediately while ice-cold.
💡 Chef's Tips
Always use 'sushi-grade' fish from a trusted purveyor; the quality of the fish is the entire dish. Never squeeze your limes to the bitter end; stop halfway to avoid the bitter oils from the pith. Keep everything—the bowl, the fish, and the citrus—chilled until the very moment of assembly. If you cannot find Aji Amarillo, a mix of yellow bell pepper and a pinch of habanero can work as a substitute. Avoid over-marinating; leaving the fish in lime juice for more than 15 minutes will turn the texture tough and rubbery.
🍽️ Serving Suggestions
Pair with a classic Pisco Sour to complement the acidity and citrus notes. A cold Peruvian lager like Cusqueña is a refreshing way to balance the chili heat. Serve with extra 'Canchita' (toasted corn) in a side bowl for added texture. Offer the remaining Leche de Tigre in small shot glasses on the side—a traditional Peruvian 'hangover cure'. Accompany with fried plantain chips (chifles) for an alternative dipping vessel.