Classic Peruvian lime-cured fish with leche de tigre
Ceviche Peruano
Prep Time
20 min
Cook Time
0 min
Total Time
20 min
Servings
4
4 servings
Difficulty
Easy
Cost
Premium
$$$
Ceviche Peruano
Classic Peruvian lime-cured fish with leche de tigre
★4.4(8)
Fresh white fish cured in a vibrant citrus marinade with red onion, aji amarillo, and cilantro, served with the prized leche de tigre broth on the side. Peru's national dish.
20m
Prep Time
0m
Cook Time
20m
Total Time
4
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Peruvian ceviche is distinctly different from other Latin American versions—the fish is "cooked" briefly in lime juice and served immediately, never marinated for hours. The leche de tigre (tiger's milk) is the star.
Great appetizers set the mood for the meal ahead. This one is impressive enough for guests but simple enough for any night.
What makes Ceviche Peruano worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
Great appetizers set the tone for everything that follows. They should be bold enough to excite the palate but restrained enough to leave room for the main event. Focus on one or two strong flavors rather than trying to do too much, and your guests will be impressed.
Ingredients
- 1 lb sushi-grade white fish (sea bass or sole), cubed
- ¾ cup fresh lime juice (about 8 limes)
- 1 small red onion, thinly sliced
- 1 aji amarillo paste (1 tbsp) or 1 habanero
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- 1
Cut fish into ¾-inch cubes and place in a glass bowl. Season generously with salt.
- 2
Add lime juice, aji amarillo paste, and a minced clove of garlic. Toss gently.
- 3
Let sit for 3-5 minutes only—Peruvian ceviche is served almost immediately.
- 4
Add thinly sliced red onion and cilantro, toss gently.
- 5
Serve immediately in a shallow bowl with the leche de tigre (the citrus curing liquid), alongside sweet potato slices and canchita (toasted corn).
Serving Suggestions
Ways to Serve This Dish
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Aji amarilloHabanero (use less) or serrano pepper
Different heat profile but works
Sea bassHalibut, sole, or red snapper
Any firm white sushi-grade fish works
Tips & Storage
Pro Tips
Use the freshest, sushi-grade fish you can find—this is not a dish to cut corners on.
Soak the red onion in ice water for 5 minutes to mellow its sharpness.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: These can be partially prepared up to a day ahead. Do the prep work in advance and the final assembly takes just minutes, which lets you actually enjoy your own party.
Nutrition Facts
Per serving (50mg) · 4 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein28g
Carbohydrates2g
Fat12g
Fiber320mg
Sugar1g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is aji amarillo?
- A bright yellow-orange Peruvian chile with fruity heat, sold as paste in Latin markets.
- Is the fish raw?
- Technically yes—the acid from the lime changes the protein structure but does not cook it with heat.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation.
- How many should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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