Peruvian Ceviche with Leche de Tigre (Tiger's Milk)
Recipe Information
Peruvian Ceviche
Cultural Context
Ceviche is a traditional dish from Peru, celebrated for its fresh ingredients and vibrant flavors. It is often served as an appetizer and is a staple in coastal regions of the country. The dish showcases the use of fresh fish, marinated in citrus juices, which 'cooks' the fish and enhances its flavor. Ceviche has gained international popularity and is often associated with Peruvian cuisine, though variations exist in other Latin American countries.
fresh fish
🥗Healthier: sustainable fish
💰Cheaper: canned fish
Canned fish can be more affordable and still nutritious.
lime juice
💰Cheaper: lemon juice
Lemon juice is often less expensive and can be used as a substitute.
red onion
🥗Healthier: green onion
💰Cheaper: white onion
White onion is generally cheaper and can provide a similar flavor.
Trim the fish, removing thin tail end bits and set them aside for sauce.
Cut the fish into strips and then into small angled pieces.
Slice half a red onion thinly and soak it in ice cold water to remove bitterness.
Combine fish offcuts, onion heart bits, cilantro stems, celery, ginger, garlic, and chopped peruvian chilies in a container for the sauce.
Juice about 6 small limes to get around 150 ml of juice.
Add a couple of drops of lime juice and 30 ml of milk to the sauce mixture.
Season the fish with a generous amount of salt and white pepper, and let it sit for half a minute.
Add the rest of the lime juice, chopped peruvian chili, cilantro leaves, and drained onion to the fish and mix gently.
Introduce the sauce to the fish and mix well, then serve immediately.
Prepare sweet potato chips by peeling and slicing thinly, then baking at 100 degrees Celsius until crisp.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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