Latin American
Peruvian Ceviche
Approx. 20 minutes
The Story
A refreshing and vibrant dish that captures the essence of Peru's coastal cuisine. Use the freshest fish you can find.
Ingredients
- Fresh sea bass or flounder, skinless and boneless- 500g
- Fresh lime juice- 1 cup
- Red onion, thinly sliced- 1
- Aji amarillo paste- 1 tbsp
- Fresh cilantro, chopped- 1/4 cup
- Salt- to taste
- For serving: Cooked sweet potato, corn on the cob, and lettuce leaves
Instructions
1
Cut the fish into 1-inch cubes and place it in a glass bowl.
2
Season with salt and let it sit for a few minutes.
3
Add the lime juice, red onion, aji amarillo paste, and cilantro. Stir gently to combine.
4
Let it marinate for 10-15 minutes, or until the fish is opaque.
5
The 'leche de tigre' (tiger's milk) is the flavorful marinade left in the bowl.
6
Taste and adjust seasoning if necessary.
7
Serve immediately.
8
Arrange on a plate with lettuce leaves, slices of cooked sweet potato, and corn.
Serving Suggestions
Serve chilled, with a small spoon to enjoy the leche de tigre.