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…
- I got to pick the dishes.
- I had more one-on-one time with the chefs and they were SO much fun to hang out with.
- It was a lot more relaxed and you didn’t feel like you were being rushed to keep up with everyone else.
- 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!
Related
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What is Ceviche?
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?
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?
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
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).
Authentic Peruvian Ceviche with Leche de Tigre
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
Grace Moser is the owner and founder of Chasing Foxes, where she writes articles to help women create a life they love in big and small ways. She's been a full-time traveler since 2016 and loves sharing her experiences and exploring the world with her husband, Silas. Her lifestyle and travel advice can also be seen on sites such as Business Insider, Glamour, Newsweek, Huffpost, & Apartment Therapy.