Classic Peruvian Ceviche

Introduction

Ceviche is Peru's gift to the culinary world — raw fish 'cooked' only by the acid of fresh lime juice, served immediately with crunchy red onion, fiery ají peppers, and a shower of cilantro. The magic liquid — leche de tigre (tiger's milk) — is the intensely flavorful citrus brine that cures the fish and is often sipped as a hangover cure in Lima.

Why You'll Love It

• Zero cooking required — ready in 15 minutes
• Incredibly light, bright, and refreshing
• Showcases the pure flavor of fresh fish

Ingredients

• 1 lb Sushi-grade white fish (sea bass, halibut, or corvina), diced ½ inch
• ¾ cup Fresh lime juice (about 6-8 limes)
• 2 tbsp Fresh lemon juice
• 1 small Red onion, thinly sliced
• 1 Ají amarillo or serrano pepper, seeded and minced
• 1 clove Garlic, finely minced
• 1 inch Fresh ginger, grated
• ½ cup Fresh cilantro, chopped
• 1 tsp Salt
• 1 Sweet potato, boiled and sliced (for serving)
• Corn kernels Toasted (cancha) for serving

Equipment

• Sharp knife
• Glass or ceramic bowl (never metal)
• Citrus juicer

Instructions

1. Prep the fish — Cut the fish into even ½-inch cubes. Pat completely dry. Place in a glass bowl.
2. Make the leche de tigre — Combine lime juice, lemon juice, minced garlic, ginger, half the minced pepper, and salt. This is your tiger's milk — the curing liquid.
3. Cure the fish — Pour the leche de tigre over the fish. Toss gently. Let sit 5-8 minutes — no longer. The fish should be opaque on the outside but still slightly translucent in the center.
4. Add the garnishes — Toss in the sliced red onion, remaining pepper, and cilantro. Gently mix. Taste and adjust salt and lime.
5. Serve immediately — Spoon ceviche into bowls with plenty of the leche de tigre. Serve with boiled sweet potato slices and toasted corn.

Tips

• Use the freshest fish possible — ask your fishmonger for sushi-grade. This is the single most important factor.
• Do NOT over-marinate. More than 10 minutes turns the fish rubbery and chalky.

Variations

• Shrimp Ceviche: Use raw, deveined shrimp instead of fish. They'll turn pink as the lime juice cures them.
• Tropical Ceviche: Add diced mango and avocado for a sweeter, creamier version.

Storage

Fridge: Ceviche must be eaten immediately. It does not store well.

Freezer: Do not freeze.

Reheat: Not applicable — this is a fresh, raw dish.

Nutrition (per serving)

• Calories: 180 kcal
• Fat: 2 g
• Carbs: 14 g
• Protein: 28 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 520 mg

FAQ