This iconic Peruvian dish features pristine fresh fish delicately 'cooked' by citrus juice, creating a vibrant and refreshing seafood masterpiece. The bright flavors of lime, cilantro, and ají peppers combine with tender fish to deliver an authentic taste of the Pacific coast. Perfect as an elegant starter that showcases the pure essence of quality ingredients.
⏱️30 min
📊Medium
👥4 servings
🍽️Starter
seafoodlightquick
Ingredients
800 gfresh white fish fillet (sea bass or flounder)
250 mlfresh lime juice
1 mediumred onion
40 gfresh cilantro
2 piecesyellow ají pepper (ají amarillo)
1 piecered ají chili pepper
5 gsalt
100 mlwhite fish stock or water
100 gcorn kernels
200 gpurple potato (optional garnish)
Instructions
1PREPARE THE FISH: Cut the fresh white fish fillet into uniform 1.5 cm cubes, removing any remaining bones or skin. Work quickly and keep the fish cold on ice until ready to use. The fish must be absolutely fresh and of sushi-grade quality, as it will not be cooked by heat. Place the cubed fish in a glass bowl (not metal, which can impart unwanted flavors) and refrigerate.
2JUICE AND PREPARE CITRUS: Juice the fresh limes, straining through a fine mesh to remove pulp and seeds. You should have approximately 250 ml of fresh lime juice. The acidity of the lime juice is what will cure the fish, so ensure you're using fresh, quality limes with good juice content. Pour the lime juice over the chilled fish cubes immediately and stir gently to coat evenly.
3CURE THE FISH: Let the fish marinate in the lime juice for 15-20 minutes at room temperature or in the refrigerator, stirring occasionally. The fish will gradually turn opaque and firm as the acid denatures the proteins, similar to cooking with heat. You'll know it's ready when the flesh becomes white and opaque throughout, not translucent. The texture should be tender but still intact, with a firm bite.
4PREPARE THE AROMATICS: While the fish cures, thinly slice the red onion into half-moons and place in a small bowl with a pinch of salt. This will slightly soften the onion and reduce its raw bite. Finely mince the yellow ají peppers and red ají chili, removing seeds if you prefer less heat, and chop fresh cilantro into small pieces. These elements will add authentic Peruvian flavor and visual appeal to the finished dish.
5CREATE THE LECHE DE TIGRE: After the fish has cured, carefully drain the excess lime juice into a separate bowl, reserving approximately 100 ml. This flavorful liquid is called 'leche de tigre' (tiger's milk). Mix it with 100 ml of white fish stock or water, then add the minced ají peppers and a pinch of salt to taste. This aromatic broth should be bright and balanced between acidic and savory, serving as both marinade and sauce for the ceviche.
6FINISH AND PLATE: Gently combine the cured fish with the sliced red onion and fresh cilantro, then drizzle with the leche de tigre until just moistened (the ceviche should not be swimming in liquid). Taste and adjust seasoning with salt as needed. Serve immediately in chilled bowls or on a platter, garnished with cooked corn kernels and sliced purple potato if desired. The ceviche should be eaten fresh, as the texture will continue to change as it sits. Serve with crispy tortilla chips or crackers on the side for a traditional Peruvian accompaniment.