Classic Peruvian Ceviche
The definitive recipe for authentic Peruvian ceviche. Bright, acidic, and impossibly fresh — with a perfect leche de tigre that you'll want to drink straight from the bowl.
This is the definitive recipe for authentic Peruvian ceviche — the dish that started it all. Bright, acidic, and impossibly fresh, this classic showcases the magic of citrus-cured fish at its purest.
The secret is the leche de tigre (tiger’s milk) — the citrus-based marinade left in the bowl after the fish has cured. It’s so good, many cevicherías serve it as a shot. Don’t waste a drop.
Why This Recipe Works
We use a short cure time — just 10 minutes — to keep the fish tender and translucent in the center. Over-curing produces a rubbery texture that masks the natural sweetness of fresh white fish.
🌿 Ingredients
- 500g sushi-grade white fish (sea bass or flounder), cut into 1.5cm cubes
- ¾ cup freshly squeezed lime juice (about 8–10 limes)
- 1 small red onion, thinly sliced
- 1–2 ají amarillo chilis, seeded and minced (or substitute 1 jalapeño)
- 1 small clove garlic, finely grated
- Small bunch fresh cilantro, leaves picked
- 1 tsp fine sea salt, plus more to taste
- ½ tsp white pepper
- 1 ear of corn (choclo), boiled and sliced into rounds, for serving
- 200g cooked sweet potato, sliced, for serving
- Chifles (plantain chips) or tostones, for serving
📋 Instructions
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1
Place the fish cubes in a large non-reactive bowl. Season generously with salt.
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2
Add the lime juice immediately. The fish should be almost completely submerged. Stir gently.
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3
Add the minced ají amarillo, garlic, and half the onion slices. Stir to combine.
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4
Let the ceviche cure for exactly 8–10 minutes at room temperature. The fish should look opaque on the outside but remain translucent in the center.
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5
Taste and adjust seasoning — add more salt, lime juice, or chili as needed.
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6
Add most of the cilantro leaves and the remaining onion. Fold gently once or twice.
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7
Serve immediately in chilled bowls with corn, sweet potato, and chifles on the side. Pour any remaining leche de tigre over the top.
🏆 Chef's Tips
Use the freshest fish possible — sashimi-grade is ideal. Freeze it for 24 hours before using to kill any parasites if not sashimi-grade.
Freshly squeezed lime juice is non-negotiable. Bottled lime juice won't give you the same bright, complex flavor.
The cure time is critical — 10 minutes is the sweet spot for tender fish. Longer curing produces a texture closer to escabeche.
Chill your serving bowls in the freezer for 10 minutes before serving to keep everything cold.