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Peruvian Ceviche Recipe

Peruvian Ceviche Recipe

This classic Peruvian ceviche is made with fresh white fish, lime juice, red onion, cilantro, and spicy chile, then finished with a chilled blended leche de tigre for that real restaurant-style flavor. I serve it with sweet potato, corn, and crunchy cancha for the perfect balance.
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Prep Time 25 minutes
Cook Time 15 minutes
45 minutes
Total Time 1 hour 25 minutes
Servings: 4 People
Course: Appetizer, Main Course
Cuisine: Latin American, Peruvian
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the Leche de Tigre (Tiger’s Milk)
  • 1/2 cup celery chopped
  • 1/2 cup white onion chopped
  • 1 tsp kosher salt plus more if needed
  • 1 tsp ginger peeled and grated
  • 1 small garlic clove grated or minced
  • 2 oz white fish use a small piece or trimmings
  • 3/4 cup cold water
  • 1 cup ice divided
  • 1/2 cup fresh lime juice strained
For the Ceviche
  • 1 1/2 lb very fresh white fish fillet sea bass halibut, snapper, cod, fluke, grouper
  • 1 cup red onion thinly sliced and rinsed
  • 1 tbsp cilantro chopped leaves + tender stems
  • 1 small chile pepper aji limo habanero, serrano, or Fresno
  • 1/4 tsp black pepper optional
  • 1 pinch kosher salt for seasoning fish
For Serving
  • 1 medium sweet potato boiled or broiled sliced
  • 1 ear corn boiled cut into chunks
  • 1/2 cup cancha toasted corn nuts
  • 1 tbsp olive oil optional drizzle

Equipment

  • 1 Sharp chef’s knife For clean fish cubes
  • 1 Cutting board Preferably non-porous
  • 1 Blender For the leche de tigre
  • 1 Fine mesh strainer Makes the tiger’s milk smooth
  • 1 Citrus juicer Helps squeeze limes fast
  • 1 Mixing bowls One for fish, one for onion
  • 1 Medium pot For boiling corn + sweet potato
  • 1 Measuring cups For accuracy
  • 1 Serving platter Chill it if you can

Method
 

Step 1:
  1. Add celery, white onion, salt, ginger, garlic, fish trimmings, 3/4 cup cold water, and 1/2 cup ice into a blender. Blend until mostly smooth.
    Peruvian Ceviche Recipe
Step 2:
  1. Add the strained lime juice and pulse 2–3 seconds just to mix.
    Peruvian Ceviche Recipe
Step 3:
  1. Strain the mixture through a fine-mesh sieve into a bowl. Press gently to extract liquid. Discard solids.
    Peruvian Ceviche Recipe
Step 4:
  1. Refrigerate the leche de tigre until very cold, about 45 minutes.
    Peruvian Ceviche Recipe
  2. Ceviche
Step 5:
  1. Thinly slice the red onion and rinse under cold running water for about 1 minute. Taste and rinse longer if it still bites too hard. Chill until needed.
    Peruvian Ceviche Recipe
Step 6:
  1. Cut the fish into even 3/4-inch cubes. Place into a cold bowl (I like setting it over ice). Season with a pinch of salt and gently toss.
    Peruvian Ceviche Recipe
Step 7:
  1. Add red onion, cilantro, and chopped chile to the fish. Add black pepper if using.
    Peruvian Ceviche Recipe
Step 8:
  1. Pour in about 3/4 cup of the chilled leche de tigre and toss gently. Let sit 10–15 minutes until the fish looks opaque on the outside.
    Peruvian Ceviche Recipe
  2. Serve
Step 9:
  1. Plate the ceviche immediately. Spoon extra leche de tigre over the top.
    Peruvian Ceviche Recipe
Step 10:
  1. Serve with sweet potato, corn, and crunchy cancha on the side. Drizzle with a little olive oil if you want.
    Peruvian Ceviche Recipe

Notes

  • The #1 rule for ceviche is fresh fish. If it smells “fishy,” don’t use it.
  • Don’t marinate for hours. Classic Peruvian ceviche is meant to be eaten right away.
  • If your limes are extremely sour, you can add a tiny pinch of sugar to the leche de tigre to balance it (not enough to taste sweet).
  • You can substitute aji limo with habanero, serrano, or Fresno without ruining the recipe.