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Classic Peruvian Ceviche (Sea Bass in Leche de Tigre with Red Onion and Sweet Potato)
Peru's cultural culinary treasure: ultra-fresh sea bass cubes flash-cured in tart freshly pressed lime juice, fiery ají chili, and garlic (leche de tigre), served with crisp red onion ribbons, sweet potato, and cancha corn.
Prep
20 min
Cook
0 min
Total
20 min
Ingredients
4servings
- Freshly squeezed lime juice120 ml
- Red onion, sliced paper-thin and rinsed in ice water1 piece
- Sweet potato, boiled and thickly sliced300 g
- Garlic clove, mashed to fine paste1 clove
- Fine sea salt1 tsp
Preparation Steps
1
Dice 500 g ultra-fresh white fish fillets (sea bass or sea bream) into 2 cm cubes in a chilled glass bowl.
5 min timer
2
Season fish cubes with salt and toss gently for 30 seconds to open pores.
1 min timer
3
Pour in fresh lime juice, add garlic paste and minced chili. Toss and cure for just 3-4 minutes until exterior turns opaque white.
4 min timer
4
Toss in rinsed red onion strips and cilantro. Plate immediately alongside cold boiled sweet potato slices and serve.
1 min timer
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Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
