Authentic Peruvian Ceviche - A True Ocean Freshness and Flavors
Authentic Peruvian Ceviche - A True Ocean Freshness and Flavors
Ingredients
Ingredients pour Le Leche de Tigre (Lait de Tigre) - Traduit
Ingredients pour le Ceviche - Traduit
Accompagnements traditionnels - Traduit
Instructions
Prepare the accompaniments
Cook the sweet potato in a steamer or boiling water for 25-30 minutes until tender. Let cool, then cut into slices. Boil corn for 5-7 minutes, drain and cut into rounds.
Prepare the fish
Ensure the fish is very fresh (ideally sushi grade). Remove the skin and fins. Cut the fish into uniform cubes of 2 cm for even marination. Reserve 50g of garnish for the tiger's milk.
Prepare the Tiger's Milk
In a blender, combine 50g of minced fish, lime juice, chili, celery, garlic, ginger, coriander stem, salt, and ice. Blend until smooth and creamy. Strain through a fine sieve and refrigerate.
Prepare the onion
Finely chop the red onion. To soften its flavor, soak it in cold water for 10-15 minutes, then drain well. This step reduces bitterness while keeping the crunch.
Marinate the fish (IMPORTANT: short marination time!)
In a large bowl, place the cubed fish. Add lime juice and tiger's milk. Add a pinch of salt and mix gently. Let marinate ONLY for 3 to 5 minutes - the fish should become opaque on the outside but remain slightly translucent in the center. Over-marinating makes the fish rubbery.
Assemble the ceviche
Drain the fish lightly, reserving the marinade liquid. Add the chopped red onion, minced chili, and fresh coriander. Mix gently. Adjust seasoning with salt and pepper.
Plate and serve immediately
Arrange sweet potato slices and corn rounds around a shallow dish or individual bowls. Place the ceviche in the center. Drizzle with reserved tiger's milk. Sprinkle with corn nuts for crunch. Finish with a pinch of sea salt and some coriander leaves. Serve immediately - the ceviche is best enjoyed fresh!
Our Tips
Chef's tips for making this recipe
Tips for enhancing your ceviche
Use fresh white fish (bar, sea bream, cod or flounder) to ensure a perfect texture and delicate taste.
Cut the fish into small regular cubes for even cooking in lemon juice.
Do not let marinate too long : 30 to 60 minutes are sufficient for a tender ceviche. A longer marinade would make the fish rubbery.
For an authentic Peruvian ceviche, add a few drops of tiger's milk (the marinade juice), known for its intense and refreshing taste.
Variations of the ceviche recipe
Shrimp ceviche : replace white fish with cooked shrimps, perfect if you prefer a sweeter version.
Mango and avocado ceviche : add mango and avocado pieces for a fruity and exotic Peruvian ceviche.
Spicy ceviche : spice up your ceviche recipe with habanero pepper or homemade hot sauce.
Vegetarian ceviche : surprise with a version based on marinated mushrooms, pickled cucumbers and red onions — a nice alternative without fish, while still keeping the spirit of ceviche.
Serving Suggestions
Frequently Asked Questions
6 questions about this recipe
Use (bar, sea bream, cod or flounder) to ensure a perfect texture and delicate taste.
Have you tried this recipe?
Spices Used
Learn more about these aromatics
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