Ceviche Peruano with Leche de Tigre
Ultra-fresh fish cured in lime juice and chile, served with crispy corn and sweet potato. Classic Peruvian ceviche ready in 20 minutes — no cooking required, just knife work and patience.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 38g
Ingredients
- ¾ cup fresh lime juice
- ½ medium, sliced thin red onion
- 1 tbsp ají amarillo paste
- ½ tsp salt
- 1 lb, cut into 1-inch cubes fresh white fish (halibut or sea bass)
- 1 cup, kernels choclo (large-kernel corn), cooked
- ½ cup cancha serrana (salted toasted corn)
- 1 cup sweet potato, cooked and cubed
Instructions
- 1
Stir lime juice, ají amarillo, and salt in a bowl until paste dissolves. Add red onion and let sit 5 minutes.
- 2
Pour leche de tigre over fish cubes in a clean bowl. Stir gently and refrigerate 8–10 minutes until fish turns opaque.
- 3
While fish cures, warm cooked sweet potato and choclo on a small plate or bowl.
- 4
Divide ceviche and leche de tigre between two bowls or plates.
- 5
Arrange sweet potato, choclo, and cancha serrana around the ceviche.
- 6
Serve immediately with lime wedges and extra leche de tigre on the side.
Tools you’ll need
- mixing bowl
- cutting board
- sharp knife
- spoon
- serving bowls or plates
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
