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Peruvian Ceviche

Course Main Course, Starter
Difficulty Medium
Prep Time 30 minutes
Total Time 30 minutes
Servings 3 people
Author Lorena Salinas from Cravings Journal

Ingredients

For the ceviche

  • 1 kg white fish filet sole, sea bass, grouper or any firm white / pinkish fish
  • to taste chopped chili
  • to taste salt and pepper
  • 1/2 red onion sliced

For the tiger's milk

  • 40 g trimmings from fish filets
  • 30 g red or brown onion (red gives a pinkish tiger's milk and brown makes it white)
  • 2 garlic cloves
  • to taste chili
  • 30 g celery
  • 30 g ginger peeled
  • to taste salt and sugar
  • 500 ml lime juice only squeeze while the juice comes out easily. If you squeeze further you'll get the bitterness from the skin and pith
  • 1 sprig coriander (I didn't add it because I don't like it)

Instructions

For the ceviche

  1. Let the onion rest for 15min in water and salt to soften its flavour. Rinse and repeat 3 times.

  2. Cut the fish in 2.5-3cm cubes. Any pieces that are too thin and might overcook go to the tiger's milk.

  3. Mix the fish with the chili, onion, salt and pepper and let rest while we make the tiger's milk.

For the tiger's milk

  1. Squeeze the limes as close as you can to the moment of serving so they don't go bitter and keep them with an ice cube as you're squeezing them. Remove the ice cube for blending.

  2. Put everything in the blender and pulse 3-6 times or until you see everything's now in small chunks.

  3. Pass through a sieve and press down to really get all the juices.

  4. Taste the tiger's milk and adjust the level of salt and also if it's too sour add sugar. You should be able to drink it and enjoy it on its own even without the fish.

  5. Mix the tiger's milk with the fish and other ingredients and serve immediately.