Peruvian Ceviche

About This Recipe

Peruvian ceviche is one of the world's greatest expressions of simplicity — ultra-fresh raw fish cured in a punchy marinade of lime juice, ají amarillo, garlic, and ginger called leche de tigre (tiger's milk), then tumbled with paper-thin red onion slices, fresh coriander, and a sliced Peruvian corn cob. It is eaten within minutes of assembly.

Ingredients

Serves 4

• 600 gvery fresh white fish (sea bass, halibut, or tilapia), skin removed, cut into 2 cm cubes
• 150 mllime juice, freshly squeezed (about 8 limes)
• 1 tbspají amarillo paste (or half a finely minced scotch bonnet)
• 1 clovegarlic, minced
• 1 tspfresh ginger, grated
• 1.5 tspsalt
• 0.5 tspsugar
• 1 largered onion, very thinly sliced into half-moons
• 0.5 cupfresh coriander leaves, roughly torn
• 1 earPeruvian choclo or sweetcorn, boiled and sliced into rounds
• 2 mediumsweet potatoes, boiled and sliced, to serve
• 10 gfresh celery, finely chopped (optional)

Instructions

1. 1

   Prepare the fish

   Pat fish cubes dry and place in a cold glass or ceramic bowl. Refrigerate while you prepare the other ingredients.

2. 2

   Prepare the onion

   Toss thinly sliced red onion with a generous pinch of salt and cover with cold water. Soak for 10 minutes, then drain and rinse well. This removes harsh bite and makes the onion crisp and mild.

3. 3

   Make the leche de tigre

   Whisk together lime juice, ají amarillo paste, garlic, ginger, salt, sugar, and celery if using. Taste — it should be intensely sour, spicy, and savoury.

4. 4

   Cure the fish

   Pour the leche de tigre over the fish. Gently toss to coat every piece. The fish will begin to turn opaque immediately from the acid. Let it cure for exactly 3–5 minutes — no longer. The fish should be just barely opaque on the outside with a slightly translucent, silky centre.

5. 5

   Finish and serve

   Fold in the rinsed red onion and half the coriander. Divide between chilled bowls. Garnish with remaining coriander. Serve immediately alongside boiled corn rounds and sweet potato slices.

Variations

• •

  Add raw scallops or peeled shrimp alongside the white fish for a mixed ceviche.

• •

  A splash of the liquid from the bowl makes an excellent ceviche shot (leche de tigre) served as a starter.

• •

  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

Must be eaten within 30 minutes of assembly. Do not store assembled ceviche.

Frequently Asked Questions