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:
- 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.
- 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.
- Prep Peppers: If using aji amarillo (traditional), remove seeds and mince. For less heat, use only half a pepper.
- 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.
- 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.
- 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).
- 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!
- 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