Ceviche Peruano with Leche de Tigre
Ultra-fresh fish cured in lime juice and chile, served with crispy corn and sweet potato. Classic Peruvian ceviche ready in 20 minutes — no cooking required, just knife work and patience.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Stir lime juice, ají amarillo, and salt in a bowl until paste dissolves. Add red onion and let sit 5 minutes.
Step 2
Pour leche de tigre over fish cubes in a clean bowl. Stir gently and refrigerate 8–10 minutes until fish turns opaque.
Step 3
While fish cures, warm cooked sweet potato and choclo on a small plate or bowl.
Step 4
Divide ceviche and leche de tigre between two bowls or plates.
Step 5
Arrange sweet potato, choclo, and cancha serrana around the ceviche.
Step 6
Serve immediately with lime wedges and extra leche de tigre on the side.
Tools you’ll need
- mixing bowl
- cutting board
- sharp knife
- spoon
- serving bowls or plates
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