Latin American 0 min

Ceviche Peruano Clásico

Name: Ceviche Peruano Clásico
Yield: 2 servings
Cuisine: Latin American
Ingredients: 1½ lbs sea bass or flounder, skin removed, cut into ½-inch cubes; ¾ cup fresh lime juice (about 6 limes); 1 ají amarillo paste (or 2 tablespoons); 1 teaspoon fresh ginger, grated; 2 cloves garlic, minced; ½ red onion, thinly sliced; Fresh cilantro leaves, torn; Salt and white pepper to taste; Cooked corn kernels and sweet potato for serving; Cancha (toasted corn nuts) for serving

seafoodgluten-freehealthyquick

Ingredientsfor 2

220

Cal

34g

Protein

12g

Carbs

Fat

11½ lbs sea bass or flounder, skin removed, cut into ½-inch cubes
2¾ cup fresh lime juice (about 6 limes)
31 ají amarillo paste (or 2 tablespoons)
41 teaspoon fresh ginger, grated
52 cloves garlic, minced
6½ red onion, thinly sliced
7Fresh cilantro leaves, torn
8Salt and white pepper to taste
9Cooked corn kernels and sweet potato for serving
10Cancha (toasted corn nuts) for serving

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Instructions

1
Combine lime juice, ají amarillo paste, ginger, and garlic in a bowl — this is the leche de tigre marinade. Season with salt and white pepper.
2
Add the cubed fish to the leche de tigre and toss immediately. The lime acid will begin to 'cook' the fish within minutes. For a lighter cure, marinate 2–3 minutes only; for fully opaque fish, marinate up to 5 minutes. The fish should be tender and yielding, not rubbery.
3
Taste the leche de tigre for balance — it should be aggressively acidic, spicy, savory, and bright. Adjust salt and ají paste. Gently fold in the sliced red onion and cilantro.
4
Serve immediately in chilled bowls alongside slices of boiled sweet potato and corn kernels, which provide sweet contrast to the acidic ceviche. Top with crunchy cancha for textural contrast.