Peruvian Ceviche
A refreshing and zesty Peruvian ceviche made with fresh fish, citrus, and vibrant herbs, perfect for a light meal or meal prep.
Ingredients
Fish and Marinade
- 1 pound Fresh fish The star of the dish, adding bright and delicate flavors.
- 1 large Red onion Adds crunch and sweetness, balancing the acidity.
- 1 teaspoon Salt Enhances all the natural flavors in the dish.
- 1/2 cup Fresh lime juice Provides tanginess and is key to marinating the fish.
- 1/2 cup Leche de tigre The flavorful marinade that binds the dish together.
- 1/4 cup Cilantro Adds freshness and an aromatic quality.
- 1/4 cup Water Helps in achieving a balanced consistency for the sauce.
- 1 clove Garlic Introduces unique flavor depth.
- 1 inch Ginger Adds warmth and spice to the dish.
- 1 stalk Celery Provides a nice crunch for texture.
- 1 pepper Habanero chili For those who like a spicy kick.
- 1/2 cup Fish stock Enhances the seafood flavor.
Serving Accompaniments
- 2 medium Cooked sweet potatoes Lend sweetness and a hearty element.
- 1 cup Plantain chips Crunchy accompaniment for added texture.
- 1/4 cup Toasted corn Adds a nutty flavor to the dish.
Instructions
Preparation
- Gather all of your ingredients on the counter.
- Wash the fish under cold water and pat it dry with a paper towel.
- Slice the fish into bite-sized cubes.
- Peel and thinly slice the red onion into rings.
- Chop the cilantro finely, keeping the stems aside.
Marinating
- In a bowl, combine the fish pieces with the lime juice, covering the fish fully.
- Add in the salt and let the fish marinate for 10-15 minutes.
- Blend together the reserved fish, garlic, ginger, celery, cilantro stems, habanero chili, and fish stock until smooth.
- Strain this mixture through a fine sieve into another bowl to get your leche de tigre.
- After 15 minutes, gently fold the onions and cilantro into the marinated fish.
Serving
- Pour the leche de tigre over the fish mixture, ensuring every piece is coated.
- Let it sit for a few minutes to meld the flavors before serving.
- Serve chilled in bowls, garnished with slices of cooked sweet potatoes and a side of plantain chips.
Notes
Use the freshest fish possible for optimal flavor and texture. For a milder dish, remove the seeds from the habanero chili. Allow the fish to marinate longer, up to 30 minutes, for enhanced flavor. Store leftover leche de tigre in the refrigerator.