🇵🇪 Peru · Peruvian
Peruvian Ceviche with Leche de Tigre
Fifteen minutes, no heat. Fresh fish, hard lime, ají limo and salt — the leche de tigre is the reward.
- Time
- 25 min
- Serves
- 4
- Difficulty
- easy
- Rating
- 4.7 (1,450)
- gluten-free
- dairy-free
- low-carb
Why this dish works
Modern Lima ceviche cures for minutes, not hours — a shift credited to chef Darío Matsufuji in the 1970s. Longer curing turns the fish opaque and chalky; you want it barely firmed at the edges.
Method
- 1
Chill everything
Fish, bowl and limes should all be fridge-cold. Cut the fish into even 2 cm cubes.
- 2
Season first
Salt the fish and toss with the chilli. Salting before the acid seasons the flesh rather than just the surface.
- 3
Cure briefly
Add the lime juice and leave for 3–5 minutes only, stirring once. The cloudy liquid left behind is the leche de tigre.
- 4
Serve immediately
Fold in the onion and coriander and plate with sweet potato and choclo. Ceviche does not keep.
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