Peruvian Classic Ceviche – Fish Cured in Lime with Ají Amarillo

About This Recipe

Peruvian ceviche is one of the world's greatest dishes — raw white fish chemically 'cooked' by the acidity of lime juice, dressed in a marinade called leche de tigre (tiger's milk) that is simultaneously citrusy, spicy from ají amarillo chilli, and deeply flavoured from fish and celery. It is the national dish of Peru and has become one of the most celebrated dishes in global gastronomy, with Peru named among the world's top culinary destinations largely on the back of its ceviche culture. The key to Peruvian ceviche is the leche de tigre — not just lime juice poured over fish, but a complex citrus marinade flavoured with ají amarillo, garlic, ginger, celery and coriander, blended and strained to create a deeply aromatic liquid that cures and flavours the fish simultaneously. The fish is 'cooked' (the proteins denature) by the acid within 2–5 minutes — longer and it becomes rubbery. This quick marinade is what distinguishes Peruvian ceviche from the longer-cured versions elsewhere. Ceviche is served with choclo (large kernel corn), cancha (toasted corn), sliced red onion and sweet potato. It must be eaten immediately after assembly — within minutes. The leftover leche de tigre is traditionally drunk as a hangover cure.

Ingredients

Serves 4

• 600 gvery fresh white fish fillet(sea bass, flounder or halibut, cut into 2cm cubes)
• 150 mlfresh lime juice(about 8 limes)
• 2ají amarillo or yellow chillies(or 2 tbsp ají amarillo paste)
• 2 clovesgarlic
• 2 cmfresh ginger
• 2 stickscelery
• 1 small bunchfresh coriander stems(save leaves for garnish)
• 1red onion(very thinly sliced)
• 1 tspsalt
• choclo, cancha, sweet potato(to serve)

Instructions

1. 1

   Make the leche de tigre

   Blend lime juice, ají amarillo, garlic, ginger, celery, coriander stems and salt with 50ml water. Blend 30 seconds. Strain through a fine sieve. Taste — it should be intensely flavoured, sour and spicy.

2. 2

   Prepare the onion

   Soak thinly sliced red onion in cold salted water for 10 minutes. Drain and rinse — this removes harshness.

3. 3

   Cure the fish

   Place fish cubes in a cold bowl. Pour leche de tigre over. Toss gently. Leave 2–4 minutes — the fish will turn opaque on the outside while remaining slightly translucent in the centre.

   2–4 minutes is the window. Longer makes the fish rubbery; shorter and it is still completely raw.

4. 4

   Assemble immediately

   Add drained onion slices and half the coriander leaves. Toss gently. Plate immediately with choclo, cancha and sweet potato. Garnish with remaining coriander.

Variations

• •

  Mixed seafood ceviche: add prawns, scallops and calamari alongside the fish.

• •

  Ceviche nikkei: add soy sauce and sesame oil to the leche de tigre for the Japanese-Peruvian fusion style.

Storage

Ceviche must be eaten immediately. Leche de tigre keeps 24 hours refrigerated.

Frequently Asked Questions