Plan your whole week in seconds
Try it free
Peruvian Ceviche
Fresh white fish 'cooked' in citrus juice with red onion, ají amarillo, and celery — Peru's national dish that takes 10 minutes.
15 mins
0 mins
4 people
Peruvian
Very fresh white fish (sea bass or sole)
Cut into 2cm cubes
600g
Lime juice
From 8-10 limes, very fresh
200ml
Red onion
Thinly sliced into half moons
1 large
Ají amarillo paste
2 tbsp
Celery
Finely diced
2 stalks
Garlic
Minced to a paste
2 cloves
Fresh ginger
Grated
1 tsp
Coriander leaves
generous handful
Salt
1 tsp
Ice
To keep fish cold during marination
handful
🍽️ Ají amarillo paste
→ Mango habanero sauce + yellow bell pepper
Approximates the fruity, moderately spicy ají profile
Rinse onion under cold water 5 mins to remove sharpness. Drain and set aside.
💡 Pro Tip: Rinsing removes the harsh compounds in raw onion without losing crunch.
Season fish with salt. Add garlic paste, ginger, and ají amarillo. Mix gently.
💡 Pro Tip: Season fish first — salt and acid together change the fish's texture.
Add lime juice and a handful of ice. Mix gently and refrigerate 3-5 minutes ONLY.
💡 Pro Tip: Traditional leche de tigre only contacts the fish for 3-5 minutes — not 30. Very brief acid contact.
Discard most of the leche de tigre liquid. Taste and adjust.
💡 Pro Tip: Save some leche de tigre — it's traditionally drunk as a shot for its supposed hangover-curing properties.
Toss in red onion and coriander. Serve immediately over lettuce with corn and sweet potato.
💡 Pro Tip: Ceviche waits for no one. Plate and serve within 2 minutes — it continues acidifying.
- ✓Fresh fish is non-negotiable — frozen is risky
- ✓3-5 minutes of acid contact only — not 30 minutes
- ✓Cold is critical — keep everything chilled
- ✓Serve immediately
- →With cancha (toasted corn)
- →With boiled sweet potato
- →With a Pisco Sour