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Peruvian ceviche is a popular and iconic dish prepared with fresh, raw fish or shellfish marinated in lime or lemon juice, known as “tiger’s milk.” This dish is typically seasoned with salt, chili peppers, red onion, and cilantro. The acidity of the citrus juice “cooks” the fish, giving it a firm texture. Peruvian ceviche can include a variety of seafood, such as fish, shrimp, or octopus. It is typically served with sweet potato, corn, and sometimes plantain. The result is a refreshing and flavorful dish with a perfect balance of acidity and spiciness, enhancing the freshness of the ingredients. Ceviche is a highly prized dish in Peruvian cuisine and showcases the country’s rich culinary diversity.
Peruvian ceviche is one of the country’s most iconic dishes, prepared with fresh raw fish or seafood cured in lime juice, known as “leche de tigre” (tiger’s milk). The acidity of the citrus gently “cooks” the fish, giving it a firm texture while preserving its freshness.
It’s typically seasoned with chili peppers, red onions, garlic, cilantro, and salt, creating a refreshing and flavorful balance of acidity, spice, and aroma. Traditionally, it’s served with sweet potato and Peruvian corn, making it both vibrant and satisfying.
Main Ingredients:
Fresh fish or seafood (sea bass, sole, shrimp, or squid)
Lime or lemon juice (leche de tigre)
Salt
Chili peppers (ají amarillo or rocoto)
Red onions (thinly sliced)
Cilantro (chopped)
Garlic (minced)
Sweet potato (boiled slices, as garnish)
Peruvian corn (large white/yellow kernels, as garnish)
