Peruvian Ceviche is a masterclass in the “cold cooking” technique. Instead of heat, the citric acid from limes denatures the protein in the seafood. The key is the Leche de Tigre (Tiger’s Milk), the citrus-based marinade that becomes a flavorful tonic.

Part A: Ingredients

• The Seafood: 1 lb Firm white fish (Sea Bass or Sole), 1/2 lb Shrimp (blanched), 1/2 lb Squid rings (blanched).
• Leche de Tigre: 1 cup Fresh lime juice, 1 clove Garlic, 1 tsp Ginger, 2 sprigs Cilantro, 1/2 tsp Aji Amarillo paste (yellow chili).
• The Garnish: 1 Red onion (thinly sliced and rinsed in cold water), 1 Sweet potato (boiled and sliced), 1 ear of Corn (boiled/kernels removed), Fresh cilantro.

Part B: Instructions

1. The Marinade: Blend the lime juice, garlic, ginger, cilantro sprigs, and chili paste. Strain the liquid into a bowl. This is your Leche de Tigre. Keep it chilled.
2. Prep the Fish: Cut the raw fish into 3/4-inch cubes. Ensure the fish is extremely fresh and kept on ice until this moment.
3. The “Cook”: In a glass or stainless steel bowl, combine the fish, shrimp, and squid. Pour the chilled Leche de Tigre over the top. Add a few ice cubes to keep it cold while it marinates.
4. Wait: Let it sit for 10–15 minutes. The fish will turn from translucent to opaque (white). Do not over-marinate, or the fish will become “rubbery.”
5. Assemble: Toss in the sliced red onions and chopped cilantro.
6. Serve: Plate the ceviche in shallow bowls. Place a slice of sweet potato and a spoonful of corn on the side to balance the acidity.