According to MenuCochon: : replace white fish with cooked shrimp, perfect if you prefer a sweeter version.

Mango and avocado ceviche

According to MenuCochon: : add mango and avocado chunks for a fruity and exotic version of the Peruvian ceviche.

According to MenuCochon: : spice up your ceviche recipe with habanero pepper or homemade hot sauce.

According to MenuCochon: : surprise with a version based on marinated mushrooms, cucumbers and red onions — a great alternative without fish while keeping the spirit of ceviche.

Peruvian Ceviche: meilleur qu'au resto

Name: Classic Peruvian Ceviche: Fresh and Authentic
Prep time: 30 min
Total time: 50 min
Yield: 4 portions
Cuisine: Plats principaux Fruits de mer
Ingredients: 50 g white fish fillet, diced (reserve garnishes); 1/3 tasse fresh lemon juice; 1/2 ají limo or ají amarillo pepper; 1/2 celery branch; 1/2 garlic clove; 1 c. à thé fresh grated ginger; 1 cilantro stem; 1 c. à thé salt; 2 ice cubes; 500 g very fresh white fish fillet; 1/2 tasse fresh lemon juice; 1 medium red onion; 1 ají limo or Fresno pepper; 3 c. à soupe fresh chopped coriander; Salt and pepper (à la goûte); Flake salt (pour la finition); 1 large sweet potato; 1 corn cob; 1/4 tasse grilled corn (maiz cancha); Lettuce leaves (pour la décoration); Plantain chips (facultatif)

Garlic Pérou Plats principaux Fruits de mer

Classic Peruvian Ceviche: Fresh and Authentic

Prep30 min

Servings4

DifficultyMedium

By Menucochon|

February 24, 2024

|Updated: Apr 6, 2026

Garlic Pérou Plats principaux Fruits de mer

Classic Peruvian Ceviche: Fresh and Authentic

Prep30 min

Servings4

DifficultyMedium

By Menucochon|

February 24, 2024

|Updated: Apr 6, 2026

Peruvian ceviche is a true staple of Peruvian cuisine, celebrated for its fresh ingredients and bold flavors. Often enjoyed along the sunny coasts of Peru, this dish features leche de tigre, a tangy marinade that enhances the delicate taste of fresh fish. The combination of lime juice, chili peppers, and fresh fish creates a vibrant flavor profile that captures the essence of Peru. With a short marination time to preserve the fish's texture, this dish is a perfect representation of Peruvian culinary tradition.

Ingredients

Servings

Ingredients pour Le Leche de Tigre (Lait de Tigre) - Traduit

Ingredients pour le Ceviche - Traduit

Accompagnements traditionnels - Traduit

180 kcal28gg protein3gg fat12gg carbs

Preparation

Instructions

0/7

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!

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Our Tips

Chef's tips for making this recipe

To make the perfect ceviche, freshness is key. Use sushi-grade fish and stick to the recommended marination time to ensure the flavors are well-balanced and the texture is just right.

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Serving Suggestions

You're now ready to create an authentic Peruvian ceviche! The secret lies in the freshness of the fish and keeping the marination brief. This dish is ideal for impressing guests at a summer gathering. Serve it immediately after preparation to enjoy its vibrant and fresh flavors. It's a true culinary journey to Peru that you won't want to miss!