Peruvian Ceviche
Prep Time
25 minutes
Calories
350 kcal (est.)
Difficulty
Medium
Ingredients
- 1 lb fresh white fish (such as mahi-mahi, snapper, or cod), cut into 1/2-inch cubes
- 1 red onion, thinly sliced
- 1-2 Aji Limo or Peruvian yellow chili (or serrano pepper), deseeded and finely diced
- 1/2 cup fresh lime juice (from about 6-8 limes)
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1/2 cup cooked sweet potato (camote), peeled and diced
- 1/2 cup cooked large kernel corn (choclo)
- Salt to taste
- Optional: 1-2 tbsp fish broth or water (for Leche de Tigre)
- Optional: 1 small clove garlic, minced (for Leche de Tigre)
Instructions
- Prepare the accompaniments: Boil or steam the sweet potato until tender, then peel and dice it. Cook the corn kernels until tender. Set aside.
- Prepare the Leche de Tigre (Tiger's Milk): In a blender, combine a small piece of the fish, a few slices of red onion, a pinch of chili, a few cilantro stems, a tiny bit of salt, and a splash of lime juice (and optional garlic and fish broth/water). Blend until smooth, then strain through a fine-mesh sieve. This liquid is optional but adds depth; alternatively, the liquid from the ceviche itself serves as leche de tigre.
- Combine ingredients: In a non-reactive bowl, gently combine the cubed fish, thinly sliced red onion, and diced chili.
- Add lime juice and salt: Pour the fresh lime juice over the fish mixture. Add salt to taste. If using the prepared leche de tigre, add it now. Gently stir to ensure all the fish is coated with the lime juice.
- Marinate: Let the fish marinate for about 5-10 minutes, or until the fish turns opaque and is