Authentic Peruvian Ceviche with Leche de Tigre
A fresh and flavorful Peruvian dish, this ceviche is perfect for a dinner date or when eating alone.
Ingredients
Peruvian Ceviche
- 1/2 Ibs. of your favorite fresh white fish (not fatty fish). See above for recommendations.
- 4 Limes
- 1/2 Tbs Fresh and finely cut cilantro Can also be changed to parsley
- 1 Large onion cut into fine strips
- 1/4 Aji limo pepper (or habanero)
- 1 Ground rocoto pepper or hot sauce of your choice
- 1/8 Tsp. Salt
Leche de Tigre
- 50 Grams of the same fish
- 15 Grams Red Onion
- 10 Grams Ginger
- 4 Branches of Cilantro
- 30 Grams Celery
- 15 Grams Hot chili (Aji Limo or Habanero)
- 1 Clove Garlic
- Juice of 6 limes
- 1 Tsp. Salt
To Serve (Optional)
- Lettuce
- Kernels of 1 small corn (boiled)
- Canchita serrana peper Or other small red chili of choice
- Bananas chips (Chifles)
- Cilantro
- 1 Small sweet potato, sliced
Instructions
Ceviche Preparation
- Cut the fish into cubes, put them in a medium bowl, and mix in the salt. Then, place in the freezer for 15 minutes. Make sure it's very cold, but not frozen.
- While the fish is chilling, start prepping your veggies. Thinly cut up the onion and pepper, and finely chop your cilantro (or parsley).
- Once the 15 minutes is up, take the fish out of the freezer, add one more pinch of salt, and then mix with fresh lime juice ( about 3 tbs.).
- Stir for 30 seconds and then add hot sauce and pepper and mix until combined.
- Add the onion, cilantro, and the leche de tigre and mix.
- Serve the dish with the ceviche in the center, then lettuce, sweet potato, corn, canchita, chifle (fried plantain), and top with some cilantro and a small slice of pepper.
Leche de Tigre Preparation:
- Put all of the cut up ingredients into a bowl and marinate for 25 minutes.
- Once it's finished marinating, blend, strain, and put in the freezer until the ceviche is finished. Make sure it’s very cold but not frozen.
Notes
Make sure the fish is very fresh; it shouldn't have any fishy smell to it.