Forget frying fish! This classic Peruvian ceviche is not only bursting with flavor, but it’s also incredibly healthy and easy to make.
Admit it, fish can get a bit boring after a while. You fall into a routine of pan-frying, baking, maybe even the occasional fish and chips night. Don’t get me wrong, I love a perfectly cooked piece of salmon, but lately, my taste buds have been craving something more. Something exciting, flavorful, and, dare I say, a little unexpected.
Enter ceviche.
Now, I’ll be honest, raw fish wasn’t exactly at the top of my culinary bucket list. Sushi? Sure, I could handle that. But a whole dish built on uncooked fish? It seemed a bit too adventurous for my comfort zone. But then I stumbled upon a travel show featuring a charismatic chef exploring the wonders of Peruvian cuisine. One dish, in particular, caught my eye: ceviche. The chef described it with such passion – “like a symphony of fresh flavors dancing on your tongue” – that I knew I had to give it a try.
Let me tell you, that travel show host wasn’t exaggerating. My first bite of ceviche was a revelation. The fish, unbelievably tender and bursting with citrusy goodness, was unlike anything I’d ever tasted. The accompanying vegetables added a delightful textural contrast, and the whole dish was alive with vibrant colors and aromas. It was, quite simply, the most delicious fish dish I’d ever had.
But the best part? This culinary marvel wasn’t some complicated restaurant creation. The chef explained how ceviche relies on a fascinating technique called “leche de tigre” (tiger’s milk), a citrusy marinade that “cooks” the fish without heat. Intrigued and more than a little excited, I knew I had to recreate this magic in my own kitchen.
The Best Peruvian Ceviche Recipe
Ingredients
- 1 large red onion, thinly sliced
- 600g skinless and trimmed sea bass fillet (or other white fish)
- 1 portion of Amarillo chilli tiger’s milk (store-bought or homemade – see recipe below)
- Chopped fresh coriander leaves
- Cooked and cubed sweet potato
- Fine sea salt
- Aji limo chili (optional, for garnish)
Making the Leche de Tigre
While the exact ingredients may vary, here’s a basic idea for a flavorful Leche de Tigre:
- Juice of fresh limes and/or lemons
- Chopped coriander stems
- A small piece of ginger
- A clove of garlic
- Aji Amarillo chili paste (or red chili)
- Salt
- Simply blend all the ingredients together until smooth.
Instructions
- Prep the Onions: Thinly slice the red onion and soak them in ice water for 15 minutes. This removes the harsh bite and adds a nice crunch.
- Make the Leche de Tigre: Blend together the citrus juices, coriander stems, ginger, garlic, chili paste, and salt.
- Prepare the Fish: Cut the sea bass fillet into bite-sized pieces and pat them dry with paper towels. Season lightly with salt.
- The Ceviche Magic: In a bowl, combine the fish, Leche de Tigre, chopped coriander, and sweet potato. Toss gently. Watch the magic happen! The acidic citrus juice will start to “cook” the fish, turning it opaque.
- Final Touches: After a few minutes (depending on how cooked you like your fish), taste and adjust seasonings if needed. Garnish with finely chopped aji limo chili (for an extra kick) and fresh coriander leaves.
- Plate and Enjoy! Serve immediately for the freshest flavor and delightful textural contrast between the cooked fish and the crisp onions.
Tips
- Use the freshest fish possible.
- Ensure your Leche de Tigre is nice and cold before adding the fish.
- Don’t over-marinate the fish. A few minutes are enough to achieve the desired texture.
- Want to try a different fish? Ceviche works well with various white fish varieties like halibut, cod, or snapper.
This vibrant and delicious ceviche is sure to become a new favorite. So ditch the frying pan and embrace the fresh, healthy flavors of Peru!
