Peruvian ceviche is a popular and iconic dish that features fresh raw fish or seafood cured in lime or lemon juice, known as “tiger’s milk” (leche de tigre). The dish is typically seasoned with salt, chili peppers, red onions, and cilantro. The acidity from the citrus juice “cooks” the fish, giving it a firm texture. Peruvian ceviche may include a variety of seafood such as fish, shrimp, or octopus. It is often served with sweet potato, corn, and sometimes plantains. The result is a refreshing, flavorful dish with a perfect balance of acidity and spice, highlighting the freshness of the ingredients. Ceviche is a beloved part of Peruvian cuisine and showcases the country’s rich culinary diversity.

Ingredients:

1. Fresh Fish or Seafood: Common choices include white fish (such as sea bass or sole), shrimp, squid, or a combination of seafood. The seafood is typically fresh and of high quality.
2. Lime or Lemon Juice (Leche de Tigre): The key element in ceviche is the citrus juice, which “cooks” the raw seafood by denaturing the proteins. Lime or lemon juice is used to create the acidic marinade known as “leche de tigre” or tiger’s milk.
3. Salt: Season the ceviche and enhance the flavors.
4. Chili Peppers: Aji Amarillo, a yellow chili pepper, is often used in Peruvian ceviche to provide a mild heat and vibrant color. Other chili peppers, such as rocoto, may also be used for a spicier kick.
5. Red Onions: Thinly sliced red onions are a common component, adding a crisp texture and sharp flavor to the ceviche.
6. Cilantro: Chopped cilantro contributes a fresh and aromatic element to the dish.
7. Garlic: Minced garlic enhances the overall flavor profile of the ceviche.
8. Sweet Potato: Slices of boiled sweet potato are a traditional accompaniment, providing a sweet contrast to the acidity of the ceviche.
9. Corn: Peruvian corn, often large-kernel and white or yellow, is another common accompaniment. It adds a starchy element to balance the flavors.