Ceviche Tradicional con Leche de Tigre—Peruvian Ceviche with Leche de Tigre

Yields 8 portions

Ingredients

  • 4 lb/1.81 kg flounder, sea bass, tilapa, or other white fleshed fish (freshest possible), plus more as needed for leche de tigre (see method)
  • Sea salt, to taste
  • 6 oz/170 g thinly sliced red onion, rinsed in cold water
  • 4 ají limo or habañero chiles, seeds and veins removed, julienned
  • 2 cups/473 mL freshly squeezed Mexican lime juice, strained
  • Kosher salt, to taste
  • Sugar, to taste

Garnish

  • 2 lb/907 g whole sweet potato, skin on
  • 12 oz/340 g frozen choclo
  • 11 oz/312 g cancha
  • 1/2 cup/118 mL cilantro leaves

Leche de Tigre

  • One 2-in/5-cm piece ginger, peeled and thinly sliced
  • 4 cloves garlic, finely diced
  • 4 stalks celery, peeled, finely diced
  • 1 ½ quarts/1.4 L freshly-squeezed Mexican lime juice
  • 6 oz/170 g thinly sliced red onion, rinsed in cold water
  • ¼ cup/59 mL dried bonita fish flakes
  • 2 habañero chiles, seeds and veins removed, roughly chopped
  • 8 cilantro stems, roughly chopped
  • 1 tbsp/10 g sea salt
  • Pinch finely ground white pepper

Ingredients

  1. To prepare the garnish, place the sweet potatoes in a saucepan and cover with salted water. Bring to a boil over moderate heat, and cook until soft, about 40 minutes. Place the sweet potatoes in an ice bath and immediately remove the skin. Remove from the ice bath and refrigerate before slicing into 1/4-in/6-mm slices.
  2. Meanwhile, fill a small saucepan with water and bring it to a boil over moderate heat. Blanch the choclo for 30 seconds. Strain and set aside to cool at room temperature.
  3. To prepare the ceviche, remove any discolored flesh, skin, and bones from the fish. Reserve any trim for the leche de tigre (you will need about 8 oz/227 g, so supplement as needed.
  4. Cutting with the grain of the fish, dice into ½-in/1-cm pieces.
  5. Place the fish in a bowl and season generously with salt. Toss the fish with the salt for several minutes to release the natural juices from the fish. Add the onion and the chiles and continue tossing for 10 minutes to marinate the flavors. Set the ceviche over an ice bath to maintain freshness and refrigerate.
  6. In a separate bowl, combine the lime juice, sugar, and salt. Place the mixture over an ice bath and set aside.
  7. In a non-reactive bowl, prepare the leche de tigre by combining the ginger, garlic, celery, lime juice, onion, bonita flakes, chiles, cilantro, salt, and pepper. Add the reserved fish and toss to combine. Place the mixture over an ice bath to chill.
  8. To serve, pour the seasoned lime juice over the ceviche and toss until well coated. Strain the leche de tigre over the ceviche. Transfer the ceviche to a serving platter and serve with slices of sweet potato, choclo, and sprinkle with cancha. Garnish with cilantro.

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