Peruvian Ceviche Recipe

Authentic Peruvian ceviche is made with a most lovely marinade called 'Leche de tigre' -tiger's milk'- it should have bite, but just as important is not to 'overcook' the fish.

  • Preparation
  • Cooking time
  • Rest time
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(5 votes) 3.6/5

Les ingrédients

Pour people
  • Sea bass fillet portion : 6 whole
  • Lime(s) : 6 whole
  • Red chilli(s) : 2 whole
  • Fresh ginger : 30 g
  • Fresh coriander : 0.25 bunch
  • Garlic clove(s) : 4 whole
  • Stick(s) of celery : 0.25 whole
  • Maldon salt : 5 g
  • Freshly ground black pepper : 5 Turn
  • Corn(s) on the cob : 1 whole
  • Sweet potato(s) : 1 whole
  • Red onion(s) : 1 whole
  • Olive oil : 75 cl
  • Sweetcorn : 100 g


  • ETAPE 1

    Skin the seabass fillets, if necessary. Cut into large dice, and keep refrigerated until needed.

  • ETAPE 2

    Top and tail the sweet potatoes, and cut into 2cm-thick slices. Cook in plenty of salted, boiling water until tender, about 8-10 minutes. Drain, and chill until needed.

  • ETAPE 3

    Shuck the corn cobs. Boil or steam until tender, about 5-8 minutes. Drain and chill until needed. When ready, slice into chunky slices.

  • ETAPE 4

    Top and tail the red onion, and thinly slice from top to bottom. Soak in cold water until needed.

  • ETAPE 5

    For the leche de tigre:
    Zest and juice the limes.

  • ETAPE 6

    Trim the woody tail off of the chilli's, split in half. Remove the seeds from the chilli's, but keep the spongy rib.

  • ETAPE 7

    Pick the leaves from the coriander stalks, and set aside. Do not discard the stalks! Keep a few whole leaves for garnish, and finely chop the rest.

  • ETAPE 8

    Smash and peel the garlic cloves.

  • ETAPE 9

    Peel the ginger, and thinly slice against the grain.

  • ETAPE 10

    Place the lime juice and zest, chilli, coriander stalks, garlic cloves, ginger and celery stalk in a blender, and blitz until smooth. Add salt and pepper to taste, then pass through a fine sieve to remove any fibre or bits.

  • ETAPE 11

    To serve:
    When ready to serve, toss the fish in the leche de tigre, along with the chopped coriander and drained red onion slices.

  • ETAPE 12

    Mound the fish in the centre of a plate, and garnish with a few slices of sweet potato and corn on the cob. Finish with a few whole coriander leaves and if you can find them corn nuts.

  • ETAPE 13

    Any remaining leche de tigre should be drizzled on top.

  • ETAPE 14

    Serve immediately.

Chef's tip

«Any fish can be used for ceviche, but it should be firm-fleshed and fresh. Sea foods such as squid, prawns and scallops are also lovely. If you cannot find corn nuts, leave them out or garnish with popped corn.»

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