Peruvian Ceviche with Leche de Tigre

Ingredients

• 500g (1.1 lb) fresh white fish fillets, cubed 500g (1.1 lb) fresh white fish fillets, cubed
• 1 cup (240ml) freshly squeezed lime juice 1 cup (240ml) freshly squeezed lime juice
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1-2 fresh chilies, finely chopped 1-2 fresh chilies, finely chopped
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1/4 cup (30g) Peruvian corn 1/4 cup (30g) Peruvian corn
• Ice cubes, for serving Ice cubes, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lime juice, minced garlic, grated ginger, chopped chilies, salt, and black pepper to make the Leche de Tigre marinade.
2. 2.
   Add the cubed fish fillets to the marinade and gently mix until the fish is well coated. Let it marinate in the refrigerator for at least 30 minutes.
3. 3.
   Once marinated, remove the fish from the Leche de Tigre marinade and arrange it on a serving dish.
4. 4.
   Garnish the ceviche with thinly sliced red onions, chopped cilantro, and Peruvian corn.
5. 5.
   Serve the Peruvian Ceviche chilled, accompanied by ice cubes to keep it fresh.

Treat your ingredients with care...

• Fish — Ensure that the fish is fresh and of high quality. It is recommended to use firm white fish such as sea bass, snapper, or halibut for the best texture and flavor.

Tips & Tricks

• For an extra kick of heat, add a few drops of Peruvian yellow chili sauce (aji amarillo) to the Leche de Tigre marinade.
• To enhance the flavor, let the fish marinate in the Leche de Tigre for a longer period, up to 1 hour.
• Serve the ceviche immediately after adding the Leche de Tigre marinade to prevent the fish from becoming too acidic.

Serving advice

Serve the Peruvian Ceviche with Leche de Tigre as an appetizer or a light main course. Accompany it with crispy corn tortilla chips or toasted corn kernels for added texture.

Presentation advice

Present the ceviche in a shallow bowl or on a large platter, arranging the fish cubes neatly. Garnish with vibrant red onions, fresh cilantro, and a sprinkle of Peruvian corn for an eye-catching presentation.