Ceviche Peruano: Fresh Flavors, Simple Steps

Ceviche Peruano is a traditional dish from Peruvian cuisine that has become so popular its flavors have spread to other Latin American countries. There are many versions of ceviche, and it’s impossible to say which is the definitive recipe. However, we’re excited to share a Peruvian ceviche recipe that aims to capture all the traditional elements of the original, delicious ceviche from Peru. While many enjoy ceviche alone, it can also be paired with tasty side dishes. In this case, we’ve used sweet potato, tender corn, and a few lettuce leaves to add a refreshing touch.

We invite you to try it and discover how to make Peruvian ceviche in a way that’s easy and accessible for all skill levels.

Ceviche Peruano ingredients

Here’s a step-by-step guide on how to prepare traditional Peruvian ceviche:

Ingredients

• Fresh Fish: 1 pound (e.g., Corvina, red snapper, or halibut), cut into 1/2-inch cubes
• Fresh Lime Juice: 3/4 cup (about 4-6 limes)
• Red Onion: 1/2, thinly sliced
• Ají Amarillo or other chili pepper: 1, finely chopped (adjust to taste)
• Fresh Cilantro: 1/4 cup, chopped
• Salt: to taste
• Optional: Sweet potato (boiled and sliced), cancha (toasted corn), or avocado for garnish

Preparation Steps

1. Prepare the Fish:
   • Ensure the fish is fresh. Rinse it in cold water and pat dry. Cut it into uniform 1/2-inch cubes for even marination.
2. Slice the Onion:
   • Thinly slice the red onion. To reduce its sharpness, rinse the slices under cold water for about a minute. This helps to sweeten the flavor.
3. Juice the Limes:
   • Squeeze fresh limes to obtain about 3/4 cup of juice. Strain it to remove seeds and pulp.
4. Combine Ingredients:
   • In a large bowl, combine the cubed fish, sliced onion, chopped chili pepper, and cilantro.
5. Add Lime Juice:
   • Pour the fresh lime juice over the fish mixture. Ensure the fish is fully submerged in the juice, as this is what “cooks” the fish.
6. Season with Salt:
   • Add salt to taste. Start with a small amount and adjust according to your preference.
7. Marinate:
   • Cover the bowl with plastic wrap and let it marinate in the refrigerator for about 10-15 minutes. The fish should turn opaque when it is properly marinated.
8. Serve:
   • Gently toss the ceviche and serve immediately on chilled plates. Garnish with slices of boiled sweet potato and cancha for added texture and flavor.
9. Enjoy:
   • Ceviche is best enjoyed fresh. Serve it as an appetizer or a light main course.

This method captures the essence of traditional Peruvian ceviche, highlighting the freshness of the ingredients and the vibrant flavors that define this beloved dish.

Tips for Making the perfect Ceviche Peruano

Adjust Acidity to Taste

• Start with a basic ratio of fish to lime juice, but adjust the amount of lime juice to your taste preference. More lime juice will result in a tangier ceviche.
• You can also use a combination of lime and lemon juice to balance the acidity. Lemon juice adds a different citrus note.
• Marinate the fish for 30 minutes to 2 hours, depending on how “cooked” you want the fish to be. The longer it marinates, the more acidic it will taste.

Add a Sweet Element

• Balance out the acidity with a touch of sweetness from ingredients like orange juice, mango, or honey.
• Ketchup can also add a subtle sweetness to the ceviche.

Season with Salt

• Salt enhances the flavors of the other ingredients. Start with a small amount and adjust to taste.
• Find the right balance between the salt and lime juice.

Include Fresh Aromatics

• Garlic, onions, and herbs like cilantro add depth and freshness to the ceviche.
• Jalapeño or other chili peppers provide a controlled heat that complements the citrus.

Use High-Quality, Fresh Ingredients

• Start with the freshest, highest-quality fish and produce for the best flavor.
• Ripe, juicy limes are key. Avoid using unripe limes which can make the ceviche overly sour.

Best fish for Peruvian Ceviche

The best fish for authentic Peruvian ceviche is typically firm, white fish that can withstand the marination process without becoming mushy. Here are some of the top choices:

• Corvina (Sea Bass): This is the most traditional and popular choice for ceviche in Peru. Its firm texture and mild flavor make it ideal for absorbing the citrus marinade.
• Sole: Another excellent option, sole has a delicate flavor and a firm texture that holds up well in ceviche.
• Flounder: Similar to sole, flounder is a mild white fish that works well in ceviche due to its texture.
• Grouper: Known for its firm, flaky texture, grouper is also a great choice for ceviche, providing a slightly sweeter flavor.
• Tilapia: This widely available fish is often used in ceviche due to its mild taste and firm flesh.
• Mahi Mahi: This fish is slightly more flavorful and works well in ceviche, especially when combined with traditional ingredients.
• Paiche: A large freshwater fish native to the Amazon, paiche offers a unique flavor and is used in some regional variations of ceviche.

Peruvian ceviche leche de tigre

Peruvian ceviche with leche de tigre, or “tiger’s milk,” is a celebrated dish that highlights the freshness of seafood combined with a vibrant marinade. Here’s an overview of what makes leche de tigre special and how it contributes to the dish.

What is Leche de Tigre?

Leche de tigre is a flavorful marinade made from a blend of lime juice, fish stock, and various aromatics. It serves as both a marinade for the ceviche and a refreshing drink enjoyed alongside the dish. The name translates to “tiger’s milk,” referring to its milky appearance, which comes from the emulsification of fish trimmings with lime juice.

Key Ingredients for Leche de Tigre

• Lime Juice: Freshly squeezed lime juice is essential for acidity and flavor.
• Fish Stock: Adds depth and enhances the seafood flavor.
• Fish Trimmings: Using scraps from the fish helps to intensify the flavor.
• Aromatics: Commonly includes garlic, shallots, ginger, celery, and cilantro stems, which contribute to the overall complexity of the marinade.
• Chili Peppers: Ají Amarillo or other chili varieties can be added for a spicy kick.

Preparation Steps

1. Blend Ingredients: Combine lime juice, fish stock, fish trimmings, garlic, shallots, celery, ginger, and cilantro stems in a blender. Blend until smooth.
2. Strain: Pour the mixture through a fine sieve to extract the liquid, discarding the solids. This liquid is your leche de tigre.
3. Season: Adjust seasoning with salt and, if desired, a pinch of sugar to balance the acidity.

Using Leche de Tigre in Ceviche

• Marinate the Fish: Fresh, cubed white fish is combined with leche de tigre, allowing it to marinate for a short time (typically 10-30 minutes) until the fish is “cooked” by the acidity.
• Serve: The ceviche is often served with additional leche de tigre poured over it, accompanied by garnishes like sliced red onion, cilantro, and sweet potatoes or corn.

Cultural Significance

Leche de tigre is not just a marinade; it embodies the essence of Peruvian ceviche culture. It is often consumed as a shot after finishing the ceviche, appreciated for its refreshing and zesty flavor. The dish itself is a point of pride in Peru, recognized by UNESCO as an intangible cultural heritage, showcasing the importance of traditional culinary practices in Peruvian identity.

In conclusion, ceviche is not just a meal; it is a celebration of freshness, flavor, and tradition, inviting everyone to savor the essence of Peru with every bite.

Ceviche Peruano is a culinary gem that embodies the essence of Peru’s rich gastronomic culture. This iconic dish, celebrated for its fresh ingredients and vibrant flavors, invites everyone to experience the unique taste of Peru.

If you haven’t yet tried making ceviche at home, now is the perfect time to dive into this culinary adventure. Gather some fresh, high-quality fish, ripe limes, and the essential ingredients to create your authentic ceviche. Whether you prefer the classic version or want to experiment with variations like leche de tigre, the process is both rewarding and delicious.

Don’t forget to share your ceviche creations with friends and family, and enjoy them as a refreshing appetizer or a light meal. Explore the different regional styles and serve it with traditional accompaniments like sweet potatoes and Peruvian corn for an authentic experience.

Join the celebration of Peru’s culinary heritage—try making ceviche today and savor the flavors that have captivated palates around the world!