Peruvian Ceviche Clásico with Leche de Tigre
Sashimi-grade fresh white fish flash-cured to order in vibrant citrus Leche de Tigre with ají limo and red onion feathers, garnished with giant Andean choclo corn and sweet potato.
Ingredients
- • 700g sashimi-grade sea bass, corvina or sea bream fillets, cut into 1.5cm cubes
- • 10 Peruvian key limes (limón sutil), freshly squeezed
- • 1 medium red onion, sliced paper-thin into feather strips (pluma)
- • 1-2 fresh ají limo chillies, finely minced
- • 2 cloves garlic, finely grated
- • 1 thumb ginger, grated and pressed for juice
- • 1/4 cup fresh coriander leaves, finely chopped
- • 1 tsp sea salt
- • 1 cup crushed ice
- • TO SERVE:
- • 1 ear Peruvian choclo (giant white corn), boiled until tender
- • 1 large sweet potato (camote), boiled and sliced
- • Cancha serrana (toasted crunchy Andean corn kernels)
Preparation Steps
Rub the inside of a cold stainless steel or ceramic bowl with half a cut ají limo pepper.
Place cold cubed fish into the chilled bowl; add sea salt and toss gently with a spoon for 1 minute until fish proteins begin to tighten.
Add grated garlic, ginger juice, minced ají limo, and chopped fresh coriander; toss to combine.
Add 2 ice cubes to keep fish icy cold; pour in freshly squeezed lime juice (squeeze gently by hand, avoiding pressing the bitter white pith); toss gently for 45-60 seconds as the fish turns opaque white and releases savoury juices to form the milky Leche de Tigre.
Add paper-thin sliced red onions and toss briefly for 15 seconds.
Immediately discard melting ice cubes; plate the refreshing ceviche on a chilled platter spooned with generous Leche de Tigre, flanked by boiled sweet potato rounds, giant choclo corn kernels, and crispy toasted cancha.