Peruvian Ceviche with Leche de Tigre Recipe
Experience the vibrant taste of Peru with this easy and authentic ceviche recipe featuring the iconic Leche de Tigre marinade. Made with fresh fish, citrus, and a kick of spice, it's a refreshing appetizer or light meal perfect for warm days or entertaining. Simple steps for delicious results, every time!
Equipment
- 1 Sharp Knife
- 2 Cutting Boards Separate for fish and vegetables
- 1 Large Mixing Bowl Non-reactive (glass, ceramic, or stainless steel)
- 1 Fine-Mesh Sieve
- 1 Blender or Immersion Blender Optional, for smoother Leche de Tigre
- 4 Serving Dishes Shallow bowls or coupe glasses
Ingredients
- 1 pound Very fresh, sushi-grade white fish fillets such as sea bass, snapper, corvina, or sole, cut into 1/2-inch cubes
- 1 medium Red onion thinly sliced
- 1/2 cup Fresh lime juice from about 4-6 limes
- 1/4 cup Fresh lemon juice from about 1-2 lemons
- 1-2 Ají limo or rocoto peppers seeded and minced (or use 1 small jalapeño or serrano pepper)
- 1 clove Garlic minced
- 1 inch piece Fresh ginger peeled and grated
- 2-3 sprigs Fresh cilantro leaves and stems separated
- 1/4 cup Fish broth or water optional, for Leche de Tigre
- Salt to taste
- Freshly ground black pepper to taste
- Sweet potato cooked and sliced, for serving
- Large kernel corn cooked, such as choclo, for serving
- Toasted corn kernels cancha, for serving
- Fresh cilantro leaves chopped, for garnish
- Lettuce leaves for serving
Instructions
- Ensure your fish is very cold. Pat the fish fillets dry with paper towels. Using a sharp knife, cut the fish into uniform 1/2-inch cubes. Place the cubed fish in your large mixing bowl. Cover and place in the refrigerator while you make the Leche de Tigre. Keep the fish cold at all times until ready to marinate.
- In your blender, combine the lime juice, lemon juice, minced chili (ají limo or rocoto/jalapeño), minced garlic, grated ginger, and cilantro stems (if using). Add the optional fish broth or water if you prefer a slightly less intense marinade.
- Blend the mixture until smooth. This helps extract maximum flavor from the aromatics. Pass the blended liquid through a fine-mesh sieve into a clean bowl, pressing down on the solids to extract all the liquid. Discard the solids. This strained liquid is your Leche de Tigre marinade. Season the Leche de Tigre with salt and pepper to taste. It should be vibrant, tangy, and slightly spicy.
- Remove the cubed fish from the refrigerator. Add the thinly sliced red onion to the fish. Pour the prepared Leche de Tigre over the fish and onions. Gently stir to ensure all the fish is submerged in the liquid.
- Let the fish marinate in the refrigerator for 15 to 25 minutes. The acidity of the citrus juice will denature the protein in the fish, causing it to turn opaque and firm up, similar to cooking with heat. The exact time depends on the thickness of the cubes and your preference – start checking around 15 minutes. The fish should be opaque throughout, not translucent. Do not over-marinate, or the fish can become tough or mushy.
- Once the fish is "cooked," taste a piece along with some of the Leche de Tigre. Adjust seasoning with more salt or a pinch more chili if needed. The Leche de Tigre should be intensely flavorful.
- Spoon the ceviche, along with plenty of the Leche de Tigre marinade, into individual serving bowls or coupe glasses. Garnish with slices of cooked sweet potato, kernels of cooked corn, toasted cancha corn, and chopped fresh cilantro leaves.
Notes
Due to the use of raw fish, this dish should be made with extremely fresh, sushi-grade fish and consumed immediately after marinating (within the recommended time frame) for best texture and food safety. Prep components ahead, but combine and marinate the fish just before serving.