Easy Authentic Peruvian Ceviche (Classic)

For a digital entrepreneur, this recipe targets the “Raw/Fresh” and “High-Protein” niches. Ceviche is the national dish of Peru, where raw fish is cured in lime juice. From an expertise perspective, the secret to professional texture is the “Salt Cure.” Salting the fish cubes before adding the acid draws out moisture and firms up the protein, ensuring the fish stays meaty rather than turning mushy. The “Leche de Tigre” (Tiger’s Milk) marinade is the soul of the dish, balancing acidity, heat, and savory depth.

Recipe Details

• Prep Time: 20 Min
• Marinate Time: 10 Min
• Total Time: 30 Min
• Yield: 2–3 Servings
• Calories: ~300 kcal per serving

Ingredients:

The Fish

• 1 lb (450g) Sushi-Grade White Fish (Sea Bass, Snapper, or Fluke)
• 1 tsp Salt (Crucial for texture)

The Leche de Tigre (Marinade)

• 1 cup Fresh Lime Juice (approx. 10–12 limes)
• 1 clove Garlic, smashed
• 1 slice Fresh Ginger & 1 stem Celery, smashed
• 1/2 tsp Chili Paste (Ají Limo) or 1 Fresh Habanero, minced

The Mix-ins

• 1 medium Red Onion, sliced ultra-thin
• 1/4 cup Fresh Cilantro leaves, chopped
• 1 Fresh Chili Pepper, sliced into rings

The Traditional Sides

• 1 Sweet Potato, boiled and sliced
• 1 cup Corn (Peruvian Giant Corn or Sweet Corn)
• Optional: Cancha (Toasted corn nuts)

Preparation Steps:

1. Onion Prep

1. Slice red onion as thinly as possible.
2. Technique: Soak slices in ice water for 10 minutes. This removes the harsh sulfurous “bite” and keeps them crunchy. Drain thoroughly.

2. The Salt Cure

3. Cut cold fish into 3/4-inch uniform cubes. Place in a glass bowl.
4. Sprinkle evenly with salt and toss. Let sit for 2 minutes. This firms up the fish before the acid hits it.

3. Infuse & Cure

5. Mix lime juice with smashed garlic, ginger, celery, and chili. Let sit 5 minutes to infuse, then strain out solids. This liquid is your Leche de Tigre base.
6. Pour infused juice over salted fish. Add a few ice cubes to keep it freezing cold.
7. Let sit for 5–10 minutes. Fish is done when opaque on the outside but slightly translucent in center (medium-rare). Do not over-marinate or it becomes rubbery.

4. Assemble

8. Remove ice cubes. Stir in drained onions, cilantro, and chili slices.
9. Serve immediately on a chilled plate with sweet potato and corn on the side.

Expert Tips:

• The “Gentle Squeeze” Rule: When juicing limes for ceviche, do not squeeze them to the last drop. The white pith releases bitterness that ruins the delicate fish. Squeeze gently and discard the rest.
• Fish Selection: Because there is no heat, quality is everything. Tell your fishmonger you are making ceviche. Avoid oily fish like mackerel; stick to semi-firm white fish.