Name: Peruvian Ceviche (Ceviche Clásico)
Yield: 4 servings
Ingredients: 1 lb (450 g) sushi-grade firm white fish (sea bass, halibut, or snapper), cut into ¾-inch cubes; 1 cup (240 ml) freshly squeezed lime juice (about 10-12 limes); 1 small red onion, sliced into very thin half-moons; 1-2 ají amarillo chiles, seeded and minced (or 1 tablespoon ají amarillo paste; substitute: 1 habanero, seeded, or 2 jalapeños); 1 clove garlic, finely minced; 1 tablespoon fresh ginger, finely grated (optional but adds depth); ¼ cup fresh cilantro leaves, roughly chopped; 1 teaspoon salt; ½ teaspoon sugar; Freshly ground black pepper; *To serve:**; 1 sweet potato, boiled, peeled, and sliced into rounds; 1 ear of corn (choclo — Peruvian large-kernel corn, or regular sweet corn), boiled and cut into rounds; Lettuce leaves (for plating)

Peruvian Ceviche (Ceviche Clásico)

Cultural Context: Peru claims ceviche as its national dish, and while versions exist across Latin America, the Peruvian style is distinctive: just-caught fish "cooked" in fresh citrus juice (leche de tigre — tiger's milk), with red onion, chile, and cilantro. Peruvians eat ceviche for lunch (never d

Ingredients

1 lb (450 g) sushi-grade firm white fish (sea bass, halibut, or snapper), cut into ¾-inch cubes
1 cup (240 ml) freshly squeezed lime juice (about 10-12 limes)
1 small red onion, sliced into very thin half-moons
1-2 ají amarillo chiles, seeded and minced (or 1 tablespoon ají amarillo paste; substitute: 1 habanero, seeded, or 2 jalapeños)
1 clove garlic, finely minced
1 tablespoon fresh ginger, finely grated (optional but adds depth)
¼ cup fresh cilantro leaves, roughly chopped
1 teaspoon salt
½ teaspoon sugar
Freshly ground black pepper
*To serve:**
1 sweet potato, boiled, peeled, and sliced into rounds
1 ear of corn (choclo — Peruvian large-kernel corn, or regular sweet corn), boiled and cut into rounds
Lettuce leaves (for plating)

Method

**Soak the onion.** Place the sliced red onion in a bowl of ice water for 10 minutes. This tames the raw bite while keeping the crunch and color. Drain well.
**Prepare the fish.** Pat the fish cubes dry with paper towels and place in a glass or ceramic bowl (never metal — it reacts with the acid). Season with salt.
**Make the leche de tigre.** Pour the lime juice over the fish. Add the minced ají amarillo, garlic, ginger (if using), sugar, and pepper. Gently stir to combine. Cover and refrigerate for 15-25 minutes. The fish is ready when it turns opaque on the outside but is still slightly translucent in the center. Don't over-cure — the texture goes from silky to rubbery.
**Add the onion and cilantro.** Fold in the drained red onion and cilantro. Taste the liquid — adjust lime, salt, or chile as needed. The leche de tigre should be bright, spicy, and addictive.
**Plate.** Line a platter or individual plates with lettuce leaves. Arrange the sweet potato rounds and corn on the side. Spoon the ceviche and its juices into the center. Serve immediately.
**Drink the leche de tigre.** In Peru, the remaining citrus-fish liquid is drunk straight from a small glass. It's considered a hangover cure and an aphrodisiac. Don't skip this step.
*Storage:** Ceviche should be eaten immediately — within 30 minutes of preparation. The acid continues to cook the fish, and after an hour or two, the texture degrades. Do not store or reheat. Buy fish, make ceviche, eat ceviche.