Peruvian Ceviche
A classic Peruvian ceviche recipe featuring fresh fish cured in lime juice, with a balance of spice and freshness.
30m4Servings
Nutrition
305kcal
28gProtein
26gCarbs
10gFat
Healthy
Ingredients
CEVICHE
White Fish
500 g
Lime Juice
250 ml
Red Onion
1 piece
Aji Amarillo Paste
2 tbsp
Cilantro
¼ cup
Salt
To taste
to taste
Ginger
1 piece
Garlic
2 cloves
FOR SERVING
Sweet Potato
1 piece
Corn
½ cup
Plantain Chips
¼ cup
Instructions
1Prepare the Ingredients
15m
15mPrepare the Fish
Cut the white fish fillets into bite-sized cubes, about 1.5-2 cm (0.5-0.75 inch). Ensure there are no bones or skin.
Prepare the Onion
Thinly slice the red onion into half-moons. Place the sliced onion in a bowl of ice water for 5 minutes to mellow its flavor and make it crunchier. Drain well.
Prepare Aromatics
Finely mince the garlic cloves and grate the fresh ginger. Chop the cilantro leaves and set aside.
Prepare Sweet Potato and Corn
Boil or steam the sweet potato until tender, then cut into cubes. If using whole corn, cut the kernels off the cob.
2Make the Tiger's Milk
5m
5mCombine Marinade Ingredients
In a bowl, combine the fresh lime juice, minced garlic, grated ginger, aji amarillo paste, and chopped cilantro.
Season the Marinade
Add salt to taste and stir well to combine. This mixture is known as 'leche de tigre' or tiger's milk.
3Marinate the Fish
5m
5mCombine Fish and Marinade
Add the cubed fish to the tiger's milk. Gently stir to ensure all pieces are coated. The acid from the lime juice will begin to 'cook' the fish.
Marinate Briefly
Let the fish marinate for about 5 minutes. The fish should turn opaque on the outside but remain tender and slightly translucent inside.
4Assemble and Serve
10m
10mAdd Remaining Ingredients
Gently fold in the drained red onion, sweet potato cubes, corn kernels, and plantain chips into the ceviche mixture.
Plate the Ceviche
Spoon the ceviche onto serving plates, ensuring a good distribution of fish, vegetables, and marinade.
Garnish
Garnish with a few extra cilantro leaves and a sprinkle of chili if desired for extra heat.
Serve Immediately
Ceviche is best served immediately after preparation to enjoy the fresh flavors and textures.
Tips
Use the freshest, highest-quality fish possible for the best ceviche.
Don't over-marinate the fish; 5-10 minutes is usually sufficient to achieve the right texture.
Adjust the amount of aji amarillo paste and chili to your preferred spice level.
The 'leche de tigre' is crucial; ensure it's well-balanced with lime, salt, and aromatics.