Ceviche Peruano

About This Recipe

Peruvian ceviche is considered one of the world's great raw seafood preparations, and Lima is its undisputed capital. Unlike Mexican ceviche, which is marinated for hours, the Peruvian version relies on a quick, intense cure of just 2–3 minutes — barely enough to turn the fish opaque — and is served immediately. The key element is the leche de tigre (tiger's milk): the cloudy, intensely flavoured lime juice left in the bowl after curing the fish. In Peru, this liquid is drunk as a shot or used as a base for cocktails. The golden ají amarillo pepper is non-negotiable — its fruity heat and distinctive flavour are what make Peruvian ceviche unique.

Ingredients

Serves 4

• 600 gvery fresh white fish(sea bass, sole or corvina — skinless, boneless, cut into 2cm cubes)
• 150 mlfresh lime juice(about 8–10 limes)
• 1 largered onion(very thinly sliced into half-moons)
• 2ají amarillo chillies(deseeded and finely diced (or 2 tbsp ají amarillo paste))
• 1 clovegarlic(very finely grated)
• 1 small bunchfresh coriander(leaves picked)
• 1 teaspoonfine salt
• 1 mediumsweet potato(boiled and sliced, to serve)
• 100 gcancha (toasted corn nuts)(to serve)
• 4 leavesiceberg lettuce(to serve)

Instructions

1. 1

   Prepare the fish

   Ensure the fish is extremely fresh — sashimi-grade is ideal. Cut into neat 2 cm cubes and keep refrigerated until the moment of use. Place the red onion slices in a bowl of cold salted water for 10 minutes to mellow their sharpness, then drain and pat dry.

   Only use fish you would eat as sashimi. The lime juice 'cooks' the surface but does not render parasites safe — freshness and quality are paramount.

2. 2

   Make the leche de tigre

   In a large cold bowl, combine the lime juice, garlic, ají amarillo and salt. Stir to dissolve the salt. Taste — it should be sharp, fruity and spicy.

3. 3

   Cure the fish

   Add the chilled fish cubes to the leche de tigre and toss gently to coat. Allow to sit for exactly 2–3 minutes — no longer. The edges of the fish will turn white and opaque while the centre remains tender and translucent. Add the drained red onion and half the coriander and toss once more.

4. 4

   Serve immediately

   Line chilled bowls or plates with a lettuce leaf. Spoon the ceviche and its liquid (leche de tigre) into the bowls. Arrange slices of boiled sweet potato and a mound of cancha alongside. Scatter the remaining coriander leaves over the fish.

Variations

• •

  Ceviche mixto adds cleaned prawns and rings of calamari alongside the fish.

• •

  Leche de tigre shot: blend a few cubes of the fish with the curing liquid, strain and serve as a shot — a famous Peruvian hangover cure.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Ceviche must be eaten immediately after preparation. It cannot be stored once the fish has been cured.

Frequently Asked Questions