Authentic Peruvian Fish Ceviche Recipe

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 (toasted Peruvian corn)
• ½
  sweet potato, boiled until tender and sliced into rounds
• Fresh cilantro leaves

• Prepare the red onion: thinly slice ¼ red onion into half moons, then soak the slices in a bowl of ice-cold water for 10 minutes. This removes harshness while keeping the onion crisp and bright. Drain well and pat dry with paper towels before using.
• Make the leche de tigre: in a small blender or food processor combine ½ cup fresh lime juice, 1–2 small cubes of the same raw fish, 1 garlic clove, ¼-inch peeled ginger, ¼ celery stalk (roughly chopped), 2–3 cilantro stems, and ½ tsp aji amarillo paste. Blend until completely smooth and silky. Taste and add salt as needed. This blended mixture creates a rich, emulsified citrus sauce that’s more complex than lime juice alone.
• Season the fish: place the 1½ lbs of fresh white fish cubes in a large glass or ceramic bowl. Sprinkle ½ teaspoon salt (or to taste) over the fish and toss gently to coat. Add the finely chopped aji limo or red chile (if using) and 1 tablespoon chopped cilantro, then toss again so the aromatics are evenly distributed.
• Combine and cure: add the drained red onion to the bowl with the fish. Pour in roughly half of the leche de tigre and toss gently, making sure each cube is coated in the citrus marinade. Allow the fish to cure for 15–20 minutes depending on desired texture: 15 minutes yields tender, slightly rare centers; 20 minutes results in a more fully cured consistency. Avoid curing beyond 20 minutes to prevent the fish from becoming tough.
• Finish and serve: transfer the ceviche to a serving bowl and pour the remaining leche de tigre around the fish for extra flavor. Garnish with cancha serrana, sweet potato rounds, and fresh cilantro leaves. Serve immediately so the textures stay fresh and vibrant.

• Soaking the sliced red onion in ice water is essential: it removes the sharp raw bite while maintaining crispness so the onion adds texture and color without overwhelming the fish.
• Blending a small amount of raw fish into the leche de tigre is what gives it body and a creamy mouthfeel. The fish emulsifies with the lime and aromatics to produce a sauce with depth that plain lime juice cannot match.
• Use the freshest fish available and cut it just before assembling the ceviche — the fresh flavor and firm texture of the fish determine the final quality of the dish.
• Serve ceviche immediately after garnishing. The texture and brightness change quickly once fully assembled, so it’s best enjoyed right away.
• Substitutions: if aji amarillo paste is unavailable, you can use a small amount of a mild chili paste or puree of yellow pepper to approximate the fruity heat. Adjust salt and heat to preference.
• Storage: leftover leche de tigre can be refrigerated for a day and used as a seafood marinade or a bright dressing for salads. Leftover cured fish should be eaten within a few hours for best texture; refrigeration will further “cook” the fish and alter its consistency.