There are a tons of different ceviche recipes but. But, this Authentic Peruvian Ceviche might be my favorite yet.
The leche de tigre, combined with the natural flavors of the other ingredients…. harmony, bliss, happiness… I like mine spicy. You will find this very different than a Mexican ceviche. I hope you enjoy it as much as I do.
This dish is a true masterpiece of Peruvian cuisine, known for its unique blend of fresh seafood, tangy lime juice, and spicy aji peppers.
At its core, Authentic Peruvian Ceviche is a dish made of raw fish that is marinated in lime juice and spices.
The acid in the lime juice “cooks” the fish, resulting in a firm and flavorful dish that is bursting with flavor.
While ceviche is popular throughout Latin America, Authentic Peruvian Ceviche is renowned for its distinctive flavors and techniques.
Authentic Peruvian Ceviche
Leche de tigre or ‘Tiger milk’
- Coriander
- Garlic
- Ginger (peeled)
- Celery stalk
- Red onion
- Limes
- Kosher salt and Black pepper
- White fish
Ceviche
- White fish, fresh if possible
- Lime juice
- Tiger milk
- Thai chilis
- Corianderfresh
- Red onion
Garnish
- Iceberg lettuce
- Sweet potato
- Sweet potato chips or plantain chips
- Corn nuts
- Hominy
Making the Authentic Peruvian Ceviche
The first step in making Authentic Peruvian Ceviche is selecting the freshest seafood you can find.
Traditionally, white fish such as halibut or sea bass is used, but you can also use shrimp, scallops, or even octopus. The fish is cut into bite-sized pieces and placed in a large bowl.
Next, the marinade is prepared by combining lime juice, diced red onions, cilantro, and aji pepper paste.
Aji peppers are a staple in Peruvian cuisine, adding a subtle heat to the dish without overpowering the flavors of the fish.
The marinade is poured over the fish, and the mixture is gently tossed to ensure that every piece of fish is coated in the lime juice.
The ceviche marinates for 15-20 minutes, allowing the flavors to meld together and the fish to “cook” in the lime juice.
Once the ceviche is ready, it is served in a bowl with slices of sweet potato, boiled corn, and lettuce leaves.
The sweetness of the potato and corn helps balance the tangy acidity of the ceviche, while the lettuce leaves provide a refreshing crunch.
Why Authentic Peruvian Ceviche works:
- The lime juice “cooks” the fish, making it firm and opaque, while also adding a tangy and acidic note. The chili peppers add some heat and spice, while the onion adds some crunch and freshness.
- It is a versatile and adaptable dish. You can use any firm-fleshed white fish, such as sea bass, halibut, tilapia, or mahi-mahi, or you can use shrimp, octopus, scallops, or squid. It is easy to adjust the amount and type of chili peppers, depending on how spicy you like it.
Feel free to add cilantro, garlic, or ginger for more flavor and aroma.
Authentic Peruvian Ceviche Tips and Tricks:
- Use very fresh and high-quality fish, such as sea bass, halibut, tilapia, or mahi-mahi. Choose a fish that has a firm and smooth texture, a bright and shiny color, and a mild and pleasant smell.
- Cut the fish into small and even cubes, about 1.5 centimeters (0.6 inches) in size. This will ensure that the fish will marinate and “cook” evenly and quickly in the lime juice. You also need to remove any skin, bones, or scales from the fish.
- Use key limes, or regular limes. You need to squeeze enough limes to cover the fish completely in a glass or ceramic bowl. You also need to add some salt, chili peppers, and onion to the marinade, to season and flavor the fish.
- Marinate the fish in lime juice for about 15 minutes, or until it turns opaque and firm. Use a fork or a spoon to gently stir the fish and the marinade occasionally, to make sure that all the fish is exposed to the lime juice. Don’t over-marinate the fish, as it will become tough.
- Serve the ceviche with your favorite garnish, such as sweet potato, toasted corn, sweet potato chips, plantain chips, avocado, tomato, cucumber, or lettuce.
Frank's Banging Authentic Peruvian Ceviche
Equipment
Ingredients
- Leche de tigre or 'Tiger milk'
- 5 coriander
- 2 cloves of garlic
- 1/2 inch ginger (peeled)
- 1 celery
- ¼ red onion
- limes Juice from 6
- 1 pinch black pepper
- 1-2 tsp salt - seems like a lot but it is needed
- 50 g raw, white fish If possible. Frozen will work
- Ceviche
- 200 g raw, white fish fresh if possible
- Lime juice from 3 limes
- 1/2 of prepared tigers milk
- 4 Aji peppers or Thai chilis
- 1-2 tbsp coriander fresh
- ¾ red onion
- Garnish
- 1/2 of iceberg lettuce
- ½ sweet potato - cooked and chilled you want to have about 4 golf ball sized portions of sweet potato. Save the rest for later.
- sweet potato chips or plantain chips
- 3 tbsp roasted salted corn nuts
- 1/4 cup hominy canned
Instructions
- Cut all of the onion into really thin slices and then rinse in water. Place the onions in a colander and let drain. Rinse the onion if you want a milder taste and smell.
- Finely chop the chili, coriander and ginger.
- Cut the celery stalk in half longways, and release the flavors by tapping it with the flat side of the knife. Chop the celery into small pieces.
- Boil or bake the sweet potatoes and corn, drain the water after boiling.
- Cut off the thinnest part of the fillet, which has a slightly whiter color, and set it aside for the tiger milk. This part is the fattiest and not suitable for ceviche. Fillet the rest of the fish and remove any bones with tweezers. Slice the fish thinly at a downward angle, like sashimi, into pieces of 1.5x1.5 cm.
- Rinse the lettuce and let it drain.
- Tiger milk:
- To make the 'tiger milk', add coriander, garlic cloves, ginger, celery, red onion, fish trimmed from fillet, salt, pepper and lime juice to a blender.
- Do not blend them yet. Wait for 5 minutes and then pour in the milk. Blend until smooth. Strain the cream and keep it in a bowl. Discard any solids that remain in the strainer.
- Ceviche
- Put the chopped trout in a bowl, salt to taste and stir well so that the salt is absorbed.
- **SALT THE FISH BEFORE YOU ADD THE SAUCE!**
- Add the lime juice and tiger milk, stir well. Add a pinch of chili and a pinch of coriander.
- Have a taste – does it need more salt?
- Finish with a handful of red onions. Serve directly with salad leaves, sweet potatoes and corn (hominy)
- Serve immediately. Fresh ceviche is essential. The lime will continue to 'cook' the fish as soon it touches the fish, and it will overcook and lose its texture if it sits too long, making it unappetizing.
Notes
Nutrition
Authentic Peruvian Ceviche Pairs well with:
