Peruvian Ceviche

About This Recipe

Ceviche is Peru's national dish, a preparation of raw fish cured by the acid in citrus juice rather than heat — a process known as denaturation. While various forms of ceviche exist across Latin America, Peruvian ceviche is considered the benchmark: ultra-fresh fish, bright lime juice, aji amarillo chilli for fruity heat, thinly sliced red onion and coriander, all assembled and served within minutes of curing to preserve the fish's clean, delicate texture. The leche de tigre — tiger's milk, the curing liquid that remains — is consumed as a shot or used as a dressing, believed by Peruvians to be a restorative tonic and hangover cure.

Ingredients

Serves 4

• 500 gvery fresh white fish fillet(sea bass, sole, halibut or tilapia — sushi grade if possible)
• 150 mlfresh lime juice(about 8–10 limes)
• 1red onion(very thinly sliced)
• 2aji amarillo chillies(seeded and finely diced, or 2 tbsp aji amarillo paste)
• 1 handfulfresh coriander leaves(roughly torn)
• 2 clovesgarlic(minced to a very fine paste)
• 1 tspsalt(plus more for the onions)
• 1corn on the cob(kernels removed and boiled, for serving)
• 2sweet potatoes(boiled and sliced, for serving)
• 4lettuce leaves(for serving)

Instructions

1. 1

   Prepare the onion

   Slice the red onion paper-thin using a sharp knife or mandoline. Place in a bowl of ice water with a generous pinch of salt for 10 minutes — this removes sharpness and raw harshness while keeping the onion crisp. Drain and pat dry.

   Thinly sliced onion that has been soaked in salted ice water is far more pleasant in ceviche than unsoftened raw onion. This step takes 10 minutes but is worth it.

2. 2

   Cut the fish

   Cut the fish into 2 cm cubes or thick slices, removing any skin or bones. Place in a chilled bowl. The fish must be very cold throughout preparation.

   The fresher the fish, the shorter the curing time and the better the texture. Ask your fishmonger for the freshest catch of the day, ideally sushi-grade.

3. 3

   Make the leche de tigre

   In a small blender or using a stick blender, blend 50 ml of the lime juice with garlic paste, a few pieces of fish, aji amarillo paste and a pinch of salt. Blitz until smooth. This creates the leche de tigre base that gives the ceviche its depth.

4. 4

   Cure the fish

   Pour the remaining lime juice and the leche de tigre over the fish. Add diced aji amarillo and season with salt. Toss gently and leave to cure for exactly 3–4 minutes for a lightly cured, silky interior, or up to 10 minutes for a more firmed-through texture. Do not over-cure — the fish will become tough.

5. 5

   Assemble and serve

   Add the prepared onion and torn coriander to the fish and toss gently. Taste and adjust salt, lime and chilli. Serve immediately on lettuce leaves, with sliced sweet potato and boiled corn on the side. Spoon any remaining leche de tigre over the dish as a dressing.

Variations

• •

  Leche de tigre shots: Reserve the curing liquid, blend with extra aji amarillo and serve in shot glasses as a Peruvian aperitif.

• •

  Prawn ceviche: Use cooked (not raw) tiger prawns and reduce curing time to 2 minutes — prawns are already cooked and need only to absorb the marinade flavour.

• •

  Nikkei ceviche: Add a teaspoon of soy sauce and a few drops of sesame oil to the leche de tigre, reflecting Peru's Japanese-influenced Nikkei cuisine.

Storage

Ceviche cannot be stored — it must be eaten immediately after preparation. The continued action of lime acid firms and eventually toughens the fish, and the texture deteriorates rapidly. Prepare all components in advance but only combine them at the last moment.

Frequently Asked Questions