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Peruvian Ceviche

Peruvian Ceviche
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Home Food & Drinks Recipes Cooking Peruvian Ceviche

Peruvian Ceviche

This recipe was created by Peruvian chef Cécilia Zapata, who works at Le Pachacamac in Geneva.

Cécilia Zapata

For the Leche de tigre/marinade:

Ingredients (6 servings)
20 g celery
1/2 red onion
2 garlic cloves
10 g coriander
1 tablespoon(s) ginger, chopped
250 ml fish stock
1/2 tablespoon(s) milk
  • Mix all ingredients together in a blender. 

For the Ceviche:

Ingredients (6 servings)
720 g fresh fish (sea bass, snapper, yellowtail, tuna, salmon, etc.)
3 red onions, sliced thinly
12 g coriander leaves
12 limes, juiced
18 g Aji Limo chile pepper
6 tablespoon(s) Leche de Tigre
30 g roasted corn kernels
salt
  • Cut the fresh fish into medium sized cubes.
  • Then mix the fish with salt. Do not hold back as this is essential for the reaction with the lime. Then add the coriander and pepper and mix together.
  • Combine the fish with the lime juice and Leche de Tigre and then place the fish cubes on top of each other. 

Dressing

  • Decorate the ceviche with the roasted corn. Add other garnishes, such as micro-herbs, if you like. 

Tip:

Depending on your preference, this dish can also be served with sweet potato or cassava.

Cécilia Zapata
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