This Peruvian Ceviche is sure to wake up all of those taste buds. Prepared in a “leche de tigre” sauce that packs quite the punch and will leave you picking up your plate to drink every last bit! 😛
Peruvian ceviche is better than any other ceviche you have ever tasted.
Okay, I said it.
I also say this with absolutely no disrespect towards any other ceviche out there. They all have a very special place in my heart, but sometimes your heart just wants what it wants & for crying out loud – listen to it ❤️
If you haven’t tried Peruvian ceviche yet then here is your chance. I promise you that it is different than anything you have ever tasted. Each bite is a flavor bomb of spicy, sweet, tangy… you name it – it’s there! This particular recipe is just fish, but you can find many other variations including shrimp, octopus, squid, mussels, etc. The ceviche (in this case) is lightly cooked in a citrus marinade called “leche de tigre” which literally translates to “tiger’s milk.” I don’t know about you, but anything with a marinade that has the word tiger in it sounds pretty dang cool to me.
FUN FACT: Leche de tigre is also known to be a good hangover cure & an aphrodisiac, but we’re just talking food here so let’s get back to it bec ain’t no one got time for that 😉
/// back to food ///
Ceviche is then plated with sliced red onions, toasted South American corn nuts, sweet potato, and sometimes corn and/or potatoes. Each bite can be completely different from the next by just adding a piece of each of these to your fork. Unlike traditional Mexican ceviches this is not served with tostadas or tortilla chips. It may be odd to try at first, but for me this really allows you to fully taste and experience each bite on its own. I’m not sure I’ve truly found any other dish that really allows you to fully engage all of your taste buds as this one does. I believe that the explosion of all these flavors on one single plate is truly what makes this dish both unique and incredibly special.
I honestly can’t sing its praises enough. It has been one of my favorite dishes ever since I have been a child and it continues to be as an adult. I don’t expect that to ever change. My Instagram may show way too much sushi and Thai food, but Peruvian ceviche knows it will always remain my #1.
Why is this Cuban/Puerto Rican girl obsessed with Peruvian ceviche and what makes her think she has the magical authentic recipe? 🤔
WAY TOO LONG ANSWER:
Did I ever say this was magically authentic? Nah, but it is damn close. Close meaning every single ingredient and proportion won’t match your Peruvian abuelas, but it doesn’t mean that the flavor and heart still isn’t there. I’m not Peruvian and I won’t ever be, but I have eaten my fair share of Peruvian food. Growing up eating out was not something we did all the time. This was something that was done on special occasions and special occasions only. When we did go out it was at 1 of 2 places – the local Cuban spot or the local Peruvian spot (hey there El Pollo Inca on 154th in Lawndale, CA – remember me?) Seeing that I ate Cuban food every other day of my life… Peruvian won most times – especially when I had a say.
My family always ordered the ceviche in addition to our meals and when I was really young I wasn’t allowed to eat it because apparently young kids can’t eat raw fish? I waited for the day that I could FINALLY try this beautiful masterpiece. Pretty sure I only truly wanted to eat it because my parents said I couldn’t. Hey mom… bet you didn’t know that time I snuck in the fridge to sneak a piece. Such a rebel. Also pretty sure this is what began my obsession with raw foods. People are just always drawn to the things they can’t have…
By the way – I googled this and kids can eat raw fish after their 1st birthday. I am not a doctor though so don’t trust me on that. I will say that Dr. Brown on Today.com sounded pretty dang trustworthy. If there are any real doctors out there please let me know the answer because if this is true I missed out on about 10 years of solid living and every growing adult needs one more thing to add to the list of things to blame their parents for. Where was Google in 1990 anyways?
Anyways, the moral of that story is that I’ve had about 17 years of eating a lot of ceviche. Also, about 6 years ago now I did a school service trip in Peru where I got to taste it in all of its glory. After coming back from that trip I think I spent an entire day or two watching Peruvian chefs (& home cooks) make their own variations of ceviche online determined to create my own recipe. That is a lot of YouTube for one day, but it’s also a whole lot of ceviche training. This recipe is essentially one that combines a lot of the techniques shown in all of those recipe videos as well as experimentation to narrow down ingredient proportions to hit that same taste you’ll find at your local Peruvian restaurant. I promise that you won’t be disappointed.
Next time you want to eat ceviche – Go Peruvian.
Your life will be better for it 🙌
- 1 ½ lb White Fish (Halibut/Tilapia/Mahi Mahi)
- 1 thinly sliced medium Red Onion
- 3 Garlic Cloves
- Juice of 15 Limes (about 20 ounces)
- ½ oz of minced Ginger (about ¾ in piece)
- 1 stalk of diced Celery
- 1 minced & seeded Rocoto Pepper
- ½ oz diced Cilantro
- 2 tbsp Evaporated Milk
- Sweet Potato
- Corn on the cob
- Toasted Dried Corn Chulpe
- Cut fish in bite size pieces
- Place fish in a bowl of salted water for 15 min
- After 15 min – drain fish from water and season with: ¼ tsp salt, ¼ tsp pepper, garlic, ½ of minced celery, ½ of diced cilantro
- Slice onions in thin slices and place in bowl of water until ceviche is ready
- Prep garnishes and set aside (toast corn chulpe, boil corn/potato/sweet potato, & slice lettuce)
- Make leche de tigre by blending: Lime juice, 2 tbsp of fish, ginger, remaining celery, pepper, remaining cilantro, 1 tsp salt, & ½ tsp pepper
- Add leche de tigre to fish and let sit for 5-10 min
- Add evaporated milk and stir
- Plate with garnishes & red onions
- Enjoy with a Cusqueña Beer!