Peruvian Ceviche with Tiger's Milk
Peruvian ceviche is an iconic dish where raw fish is "cooked" by the bright acidity of lime juice. Fresh, fragrant, and vibrant, this Lima classic is prepared in minutes and awakens the palate with its intense flavors of cilantro, chili, and red onion. An express culinary journey to Peru.
🛒 Ingredients
4 servings
- 17.6 oz very fresh white fish fillet (sea bass, sea bream, or sole)
- 6 limes (about 2/3 cup lime juice)
- 1 medium red onion, thinly sliced
- 1 ají amarillo pepper (or 1 fresh bird's eye chili), seeded and minced
- 1 bunch fresh cilantro (leaves and tender stems)
- 1 teaspoon fine salt
- 1/2 teaspoon freshly ground white pepper
- 1 clove garlic, peeled (to infuse the tiger's milk)
- A few lettuce leaves for serving
- 1 cooked ear of corn, cut into rounds (traditional garnish)
- 1 cooked sweet potato, diced (traditional garnish)
Watch the original video
Watch on TikTokDirections
- 1
Prepare the fish: rinse the fillets under cold water and pat dry with paper towels. Cut into uniform 3/4-inch cubes. Refrigerate in a bowl set over ice.
- 2
Prepare the aromatics: thinly slice the red onion into fine half-moons. Rinse it quickly under cold water to mellow its sharpness, then drain. Finely mince the chili, removing seeds. Pick and coarsely chop the cilantro.
- 3
Prepare the tiger's milk: squeeze the limes to get about 2/3 cup of juice. Add the whole garlic clove and let it infuse for 2 minutes, then remove it. Season with salt and white pepper.
- 4
Assemble the ceviche: in a large, chilled bowl, combine the fish cubes, red onion, minced chili, and half of the cilantro. Pour the lime juice over everything and gently mix to coat each piece thoroughly.
- 5
Marinate: cover and refrigerate for 5 to 10 minutes maximum. The fish should turn slightly opaque on the surface while remaining pearly and tender inside. Do not exceed 10 minutes to preserve the ideal texture.
- 6
Plate and serve: arrange lettuce leaves in chilled shallow bowls. Spoon the ceviche with its tiger's milk into the bowls. Garnish with corn rounds, diced sweet potato, and the remaining fresh cilantro. Serve immediately.
💡 Chef's Tip
The secret to perfect ceviche lies in the impeccable quality of the fish: it must be fresh, with a neutral marine aroma. Place your serving bowl in the freezer for 10 minutes before preparing the dish – intense cold slows down the acidic "cooking" and gives an incomparable silky texture. Never prepare in advance: ceviche should be eaten within 10 minutes of preparation.
