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Peruvian Fish Ceviche

This traditional Peruvian ceviche cures fresh white fish in a bright leche de tigre blended with aji amarillo, garlic, celery, and cilantro stems for a citrus marinade that's complex, clean, and so, so flavorful. Served with crispy cancha serrana and tender sweet potato, it's as authentic as ceviche gets without booking a flight to Lima.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, main, Main Course, Main Dish
Cuisine: Coastal, Latin American, peruvian
Keyword: ceviche, leche de tigre, no cook, peruvian, seafood
Servings: 4 servings

Equipment

Ingredients

For the Ceviche:

  • 1½ lbs fresh white fish such as tilapia or sea bass, cut into 1 inch cubes
  • ¼ red onion very thinly sliced into half moons
  • 1 tbsp fresh cilantro leaves finely chopped
  • 1 aji limo or red chile de árbol seeded and finely chopped, optional for extra heat
  • ½ tsp salt plus more to taste

For the Leche de Tigre:

  • ½ cup fresh lime juice
  • 1 –2 small cubes of the same raw fish
  • 1 small garlic clove
  • ¼ inch piece of fresh ginger peeled
  • ¼ celery stalk roughly chopped
  • 2 –3 fresh cilantro stems
  • ½ tsp aji amarillo paste
  • Salt to taste

For Serving:

  • Cancha serrana
  • ½ sweet potato boiled until tender and sliced into rounds
  • Fresh cilantro leaves

Instructions

  • Start by soaking the sliced red onion in a bowl of ice cold water for 10 minutes. This removes the harsh raw bite while keeping the onion perfectly crisp and bright. Drain and pat completely dry before using.
  • Make the leche de tigre. Add the lime juice, raw fish cubes, garlic, ginger, celery, cilantro stems, and aji amarillo paste to a small blender and blend until completely smooth. Taste and adjust salt. Set aside.
  • Place the fish cubes in a large glass or ceramic bowl and season generously with salt. Add the aji limo or chile de árbol if using and the fresh cilantro, and toss until every piece is evenly coated. Add the red onion and pour in half of the leche de tigre. Toss gently to combine making sure every piece of fish is completely coated in the citrus cure.
  • Let the fish cure for 15–20 minutes. 15 minutes gives you a tender ceviche while 20 minutes gives you a more fully cured result. Do not go beyond 20 minutes or the fish will become rubbery and tough from over-curing.
  • Spoon the ceviche into a serving bowl and pour the remaining leche de tigre around the fish. Garnish with cancha serrana, sweet potato slices, and fresh cilantro leaves. Serve immediately.

Notes

  • Soaking the red onion in ice cold water before adding it to the ceviche is non-negotiable, it removes the harshness completely while keeping the onion crisp and bright so it adds texture and color without overpowering the delicate fish.
  • The small cubes of raw fish blended into the leche de tigre are what give it that deeply creamy and rich texture. They emulsify into the lime juice and create a sauce that is significantly more complex and deeply flavored than straight lime juice alone.
  • Use the freshest fish you can find and cut it right before assembling — the quality of the fish is everything in ceviche.
  • Serve immediately after garnishing, ceviche waits for no one and the texture changes significantly within minutes of being fully assembled.