Ceviche (Fast Lime Cured Fish) Authentic Peruvian Recipe

fresh fish

🥗Healthier: sustainable seafood

💰Cheaper: canned fish

Canned fish can be more affordable and still nutritious.

lime juice

💰Cheaper: lemon juice

Lemon juice is a budget-friendly alternative.

Boil sweet potato in water for 15 to 20 minutes until soft, then chill it.

Filet the seabass, removing the bones and skin.

Cut the seabass into small cubes.

Cut aji amarillo peppers in half, remove seeds, and blanch them in salted water for 15 seconds.

Prepare Leche de Tigre by scraping the flesh from the fish bones and adding it to a bowl.

Chop red onion roughly and add it to the bowl for Leche de Tigre.

Soak chopped red onion in ice water for at least 5 minutes to reduce its strong smell and keep it crunchy, then rinse under cold water.

Add roughly chopped garlic and hot chili pepper (without seeds) to the bowl for Leche de Tigre.

Squeeze lime juice into the bowl and add a generous amount of salt, then mix.

Add more lime juice to the mixture and transfer everything to a food processor, pulsing a few times to release flavors without over-blending.

Squeeze the mixture to extract juice, resulting in a flavorful Leche de Tigre.

Add 2 tablespoons of fish stock to the Leche de Tigre and mix.

Chill the Leche de Tigre in the fridge completely before mixing with other ingredients.

In a bowl, combine chilled sweet potato, seabass, rinsed red onion, and a little hot chili pepper.

Mix everything gently with the Leche de Tigre and season with salt to taste.

Transfer the ceviche to a plate, building it high, and top with toasted corn.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens