Peruvian Ceviche With Leche de Tigre (Authentic + Very Tasty)

Grace Moser

A plate of Peruvian ceviche.

Peruvian ceviche is this amazingly fresh dish that I was apparently sleeping on.

I’m living in Peru at the moment and my husband had this great idea to take private Peruvian cooking lessons.

And that’s when I found Haku Tours (not sponsored) and they were ridiculously kind and helpful in making this the best cooking class experience I’ve ever had.

Also, making it private was honestly a great decision because

  1. I got to pick the dishes.
  2. I had more one-on-one time with the chefs and they were SO much fun to hang out with.
  3. It was a lot more relaxed and you didn’t feel like you were being rushed to keep up with everyone else.
  4. You could ask more questions about the local cuisine and get a great conversation going.

Also, taking this class helped me understand how to make ceviche the authentic way.

I wasn’t guessing and hoping that some random food blogger’s recipe was accurate.

So if you’re looking for probably the best Peruvian ceviche recipe out there, then I think this is it.

But first, let’s answer some quick questions!

What is Ceviche?

Ceviche on a plate.
PHOTO: CHASING FOXES

Most likely having originated from Peru, ceviche is raw fish that’s been marinated and cured with lime. Doing this helps to make the fish safe to eat (and very flavorful).

And in Peru, you’ll find it being served with a special sauce called leche de tigre, choclo (Peruvian corn), and sweet potatoes.

What is Leche de Tigre?

A woman holding a plate of ingredients.
PHOTO: CHASING FOXES

Translating out as “tiger’s milk,” it’s a tangy spicy sauce that’s mixed into the ceviche. It has delicious ingredients like lemon, garlic, chili, and cilantro, and is very simple to make!

Side Note: There is no dairy in it, it’s just a fun name!

What Kind of Fish is Used for Ceviche?

A person mixing up ingredients in a bowl.
PHOTO: CHASING FOXES

While it depends on where you live, here in Peru, the chef who taught me said that croaker, sole, or any other type of white fish is best. It helps to keep the flavors balanced.

How to Prepare & Make Peruvian Ceviche

A spoon sprinkling salt on the fish and ingredients.
PHOTO: CHASING FOXES

Peruvian ceviche is such a simple yet seriously delicious and flavorful dish to make.

It’s one of those recipes you make when you really wanna try something new, but you’re feeling a bit concerned about messing things up.

Think of it like a beginner-friendly dish that’s gonna make you look really impressive.

The prep is easy, the food is so fresh, and it’s a great meal to have with others (or alone).

A plate of Peruvian ceviche.

Authentic Peruvian Ceviche with Leche de Tigre

Grace Moser
A fresh and flavorful Peruvian dish, this ceviche is perfect for a dinner date or when eating alone.
Prep Time 10 minutes
Cooling Time for Ceviche + Marinating Time for Leche de Tigre 35 minutes
Total Time 45 minutes
Course Main Course
Servings 2

Ingredients
  

Peruvian Ceviche

  • 1/2 Ibs. of your favorite fresh white fish (not fatty fish). See above for recommendations.
  • 4 Limes
  • 1/2 Tbs Fresh and finely cut cilantro Can also be changed to parsley
  • 1 Large onion cut into fine strips
  • 1/4 Aji limo pepper (or habanero)
  • 1 Ground rocoto pepper or hot sauce of your choice
  • 1/8 Tsp. Salt

Leche de Tigre

  • 50 Grams of the same fish
  • 15 Grams Red Onion
  • 10 Grams Ginger
  • 4 Branches of Cilantro
  • 30 Grams Celery
  • 15 Grams Hot chili (Aji Limo or Habanero)
  • 1 Clove Garlic
  • Juice of 6 limes
  • 1 Tsp. Salt

To Serve (Optional)

  • Lettuce
  • Kernels of 1 small corn (boiled)
  • Canchita serrana peper Or other small red chili of choice
  • Bananas chips (Chifles)
  • Cilantro
  • 1 Small sweet potato, sliced

Instructions
 

Ceviche Preparation

  • Cut the fish into cubes, put them in a medium bowl, and mix in the salt. Then, place in the freezer for 15 minutes. Make sure it's very cold, but not frozen.
  • While the fish is chilling, start prepping your veggies. Thinly cut up the onion and pepper, and finely chop your cilantro (or parsley).
  • Once the 15 minutes is up, take the fish out of the freezer, add one more pinch of salt, and then mix with fresh lime juice ( about 3 tbs.).
  • Stir for 30 seconds and then add hot sauce and pepper and mix until combined.
  • Add the onion, cilantro, and the leche de tigre and mix.
  • Serve the dish with the ceviche in the center, then lettuce, sweet potato, corn, canchita, chifle (fried plantain), and top with some cilantro and a small slice of pepper.

Leche de Tigre Preparation: 

  • Put all of the cut up ingredients into a bowl and marinate for 25 minutes.
  • Once it's finished marinating, blend, strain, and put in the freezer until the ceviche is finished. Make sure it’s very cold but not frozen.

Notes

Make sure the fish is very fresh; it shouldn’t have any fishy smell to it.
 

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Grace is the owner of Chasing Foxes, a lifestyle blog that's here to help women level up their lives in almost every way possible.

Food Food & Drink

Grace Moser

Grace is the owner of Chasing Foxes, a lifestyle blog that's here to help women level up their lives in almost every way possible.

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