Back to RecipesPeruvian Ceviche
Peru's national treasure — fresh fish 'cooked' in tiger's milk (leche de tigre), a fiery citrus marinade with ají amarillo, red onion, and cilantro. Served with sweet potato and corn.
Total Time
20 min
Servings
4
Cuisine
Peruvian
Rating
No reviews yet
Prep Time
20 min
Cook Time
0 min
Total Time
20 min
Ingredients
- 500g fresh sea bass or flounder, cubed
- Juice of 8 limes
- 1 ají amarillo (or 1 habanero), minced
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
- 1cm ginger, grated
- Fresh cilantro
- Salt
- 1 sweet potato, boiled and sliced
- Choclo (large corn kernels) or corn on the cob
- Lettuce leaves
Instructions
- 1
Soak red onion in cold salted water for 10 minutes to remove harshness. Drain.
- 2
Combine lime juice, ají amarillo, garlic, and ginger. Season with salt — this is the leche de tigre.
- 3
Add fish to the leche de tigre. Toss gently. The acid will cook the fish in 3-5 minutes.
- 4
Add onion and cilantro. Toss gently.
- 5
Serve immediately on lettuce leaves with sliced sweet potato and corn.
- 6
Drink the remaining leche de tigre — it's considered a hangover cure in Peru.
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