Ceviche is a dish of raw fish marinated in citrus juices, common in coastal Latin America. Peruvian Ceviche Clásico is defined by its simple, fresh ingredients and the intense power of the lime marinade, known as leche de tigre (“tiger’s milk”).Ingredients
| Component | Quantity | Notes |
| White Fleshed Fish | 1 lb (450g) | Skinless, boneless, firm fish (like Halibut, Corvina, or Flounder), cut into 1-inch cubes. |
| Fresh Lime Juice | 1 cup | Freshly squeezed—this is the cooking agent. |
| Red Onion | 1/2 medium | Thinly sliced. |
| Aji Limo (or Habanero/Serrano) | 1/2 to 1 | Finely minced (seeds removed for less heat). |
| Cilantro | 1/4 cup | Chopped. |
| Salt | To taste. | |
| To Serve: | Cooked Sweet Potato, Peruvian Corn (choclo), Lettuce leaves. | Essential traditional accompaniments. |
Instructions
- Prep the Fish: Place the fish cubes in a non-reactive (glass or ceramic) bowl. Season lightly with salt.
- Marinate (The Cooking): Add the sliced red onion and minced chili pepper (if using) to the fish. Pour the fresh lime juice over everything, ensuring the fish is mostly submerged.
- Rest: Let the fish “cook” in the lime juice for 5 to 10 minutes only. The fish should turn opaque around the edges but remain slightly translucent in the center (this is the traditional method). Do not over-marinate.
- Finish and Serve: Stir in the chopped cilantro just before serving. Serve immediately on a lettuce leaf, spooning some of the leche de tigre over the top. Garnish with slices of sweet potato and corn.
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