Fresh Peruvian Ceviche No-Cook Summer Recipe

Prep Time: 20 minutes + 15 minutes marinating | Cook Time: 0 minutes | Serves: 4-6 people

Ingredients:

For the Ceviche:

• 1½ lbs ultra-fresh white fish (halibut, sea bass, or snapper)
• 1 cup fresh lime juice (about 10-12 limes)
• 1 red onion, thinly sliced
• 1-2 aji amarillo peppers or 1 jalapeño, seeded and minced
• ½ cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• Ice water for soaking onions

For Serving:

• 2 sweet potatoes, boiled and sliced
• 2 ears of corn, boiled and cut into rounds
• Lettuce leaves
• Cancha (toasted corn nuts)
• Plantain chips
• Extra cilantro

Tiger’s Milk (Leche de Tigre):

• Reserved ceviche marinade
• ¼ cup fish stock (optional)
• Ice cubes

Instructions:

1. Prep Fish: Ensure fish is sushi-grade fresh. Cut into ½-inch cubes, removing any skin, bones, or dark spots. Keep refrigerated until ready to marinate.
2. Soak Onions: Slice red onion paper-thin. Soak in ice water with a pinch of salt for 10 minutes. This removes the harsh bite. Drain well.
3. Prep Peppers: If using aji amarillo (traditional), remove seeds and mince. For less heat, use only half a pepper.
4. Marinate Fish: In a glass or ceramic bowl, combine the fish with lime juice, drained onions, peppers, cilantro, garlic, salt, and pepper. The lime juice should completely cover the fish.
5. Timing is Everything: For traditional Peruvian style, marinate only 10-15 minutes in the refrigerator. Fish should be opaque on the outside but still translucent in the center. For a fully “cooked” appearance, marinate 20-30 minutes.
6. Drain: Using a slotted spoon, transfer fish, onions, and peppers to a serving bowl. Reserve some marinade (this is leche de tigre – tiger’s milk).
7. Make Tiger’s Milk Shot (Optional): Strain reserved marinade, add a splash of fish stock, and an ice cube. This tangy shot is served alongside ceviche in Peru!
8. Serve Immediately: Arrange ceviche on plates or bowls. Serve with boiled sweet potato slices, corn rounds on lettuce leaves. Garnish with cilantro and cancha. Serve with plantain chips.

Chef’s Tips:

• ✨ Fish MUST be sushi-grade and extremely fresh – this is critical
• ✨ Don’t over-marinate or the fish will become mushy
• ✨ Make just before serving – ceviche doesn’t keep well
• ✨ Lime juice “cooks” fish through acid – no heat needed
• ✨ Sweet potato balances the acidity perfectly

Nutrition (per serving): 280 calories | 32g protein | 28g carbs | 3g fat