Traditional Peruvian Fish Ceviche (Ceviche de Pescado)
A classic, refreshing Peruvian seafood dish where impeccably fresh white fish is quickly cured in a vibrant, zesty marinade known as Leche de Tigre. Featuring lime juice, aji amarillo, and crisp red onions, this dish offers a perfect balance of acidity, spice, and freshness.
Equipment
- Blender
- Fine mesh strainer
- Sharp chef's knife
- Glass or stainless steel mixing bowls
- Citrus juicer
Ingredients
The Fish & Mix-ins
- 1 lbs Sashimi-grade firm white fish (corvina, sea bass, flounder, or halibut) — Kept ice cold, cut into 1/2-inch cubes. Reserve 1 oz for the Leche de Tigre.
- 0.5 large Red onion — Thinly sliced, soaked in ice water for 10 minutes to remove harsh bite
- 1 whole Aji limo or habanero pepper — Seeds removed, finely minced
- 2 tablespoons Fresh cilantro leaves — Finely chopped
- 1 teaspoon Sea salt — For seasoning the fish before curing
Leche de Tigre (Tiger's Milk)
- 0.75 cups Freshly squeezed lime juice — About 8-10 limes. Squeeze gently to avoid bitter oils from the rind.
- 1 oz White fish scraps — Reserved from the main fish
- 1 clove Garlic — Peeled and smashed
- 0.25 inch Fresh ginger — Peeled
- 1 stalk Celery — Roughly chopped
- 1.5 tablespoons Aji amarillo paste — Adds traditional Peruvian flavor and color
- 3 whole Cilantro sprigs — Stems included
- 2 tablespoons Fish stock or cold water (optional) — To balance acidity
- 2 whole Ice cubes — To keep the mixture cold while blending
Traditional Accompaniments
- 1 large Sweet potato (Camote) — Boiled until tender, peeled, and sliced into rounds
- 1 cup Choclo (Peruvian giant corn) — Boiled. Can substitute regular sweet corn.
- 0.5 cups Cancha (Toasted Peruvian corn nuts) (optional) — Toasted in oil until golden
The Fish & Mix-ins
| 1 lbs | Sashimi-grade firm white fish (corvina, sea bass, flounder, or halibut) | Kept ice cold, cut into 1/2-inch cubes. Reserve 1 oz for the Leche de Tigre. |
| 0.5 large | Red onion | Thinly sliced, soaked in ice water for 10 minutes to remove harsh bite |
| 1 whole | Aji limo or habanero pepper | Seeds removed, finely minced |
| 2 tablespoons | Fresh cilantro leaves | Finely chopped |
| 1 teaspoon | Sea salt | For seasoning the fish before curing |
Leche de Tigre (Tiger's Milk)
| 0.75 cups | Freshly squeezed lime juice | About 8-10 limes. Squeeze gently to avoid bitter oils from the rind. |
| 1 oz | White fish scraps | Reserved from the main fish |
| 1 clove | Garlic | Peeled and smashed |
| 0.25 inch | Fresh ginger | Peeled |
| 1 stalk | Celery | Roughly chopped |
| 1.5 tablespoons | Aji amarillo paste | Adds traditional Peruvian flavor and color |
| 3 whole | Cilantro sprigs | Stems included |
| 2 tablespoons | Fish stock or cold water (opt.) | To balance acidity |
| 2 whole | Ice cubes | To keep the mixture cold while blending |
Traditional Accompaniments
| 1 large | Sweet potato (Camote) | Boiled until tender, peeled, and sliced into rounds |
| 1 cup | Choclo (Peruvian giant corn) | Boiled. Can substitute regular sweet corn. |
| 0.5 cups | Cancha (Toasted Peruvian corn nuts) (opt.) | Toasted in oil until golden |
Instructions
-
Prepare the accompaniments. Boil the sweet potato until fork-tender (about 20 mins), then cool, peel, and slice. Boil the choclo until tender. Toast the cancha in a skillet with a little oil. Set aside.
~20 minDoing this ahead of time ensures you can plate immediately once the fish is cured. -
Prep the onion. Thinly slice the red onion and place it in a bowl of ice water. Let it soak for 10 minutes, then drain well. This removes the pungent sulfur compounds while keeping the onion crisp.
~10 min -
Make the Leche de Tigre. In a blender, combine the fresh lime juice, reserved fish scraps, garlic, ginger, celery, aji amarillo paste, cilantro sprigs, salt, fish stock/water, and ice cubes. Blend on high for 15-20 seconds until liquified.
~5 minDo not over-blend, or the cilantro will turn the mixture completely green and bitter. -
Strain the Leche de Tigre through a fine-mesh sieve into a bowl. Discard the solids. Keep the liquid in the refrigerator until ready to use.
~2 minTaste the Leche de Tigre; it should be highly acidic, slightly salty, and lightly spicy. -
Prepare the fish. Ensure the fish is extremely cold. Cut the fish into uniform 1/2-inch cubes. Place the cubes in a chilled glass or stainless steel mixing bowl. Season the fish generously with salt and gently toss.
~3 minKeep the bowl of fish nested in a larger bowl filled with ice to ensure maximum freshness and safety. -
Cure the fish. Pour the chilled Leche de Tigre over the salted fish. Add the minced aji limo (or habanero) and chopped cilantro. Toss gently. Let it sit for no more than 2 to 5 minutes.
~3 minTraditional Peruvian ceviche is served nearly raw on the inside, cooked only briefly by the lime juice on the exterior. -
Assemble the dish. Add half of the drained red onions to the ceviche and toss once. Plate the ceviche immediately in shallow bowls. Garnish with the remaining red onion on top. Serve with slices of sweet potato, choclo, and cancha on the side.
~2 minServe immediately! Do not let it sit in the marinade for long periods.
Tips & Storage
- Always buy sashimi-grade fish from a reputable fishmonger. Tell them you are making ceviche.
- Do not squeeze the limes too hard; the white pith and skin contain bitter oils that will ruin the Leche de Tigre.
- Keep everything as cold as possible. Chill your bowls, your fish, and your marinade.
- Quick curing is key. The acid starts denaturing the proteins immediately. Beyond 10-15 minutes, the fish becomes chalky and tough.
- Storage: Ceviche is highly perishable and should be consumed immediately after making. It is not recommended to store leftover cured fish, as the texture will degrade and become tough. Discard any leftovers.