Peruvian Fish Ceviche with Leche de Tigre and Sweet Potato

Make sure the fish is very fresh and cold. Pat it dry and cut into even 3/4-inch cubes.

Serves 4

Ingredients

• 1 lb fresh sushi-grade white fish (sea bass or corvina), diced
• 3/4 cup fresh lime juice (about 8 limes)
• 1 red onion, thinly sliced
• 1 aji amarillo or serrano chili, thinly sliced
• 1 clove garlic, grated
• 1 small piece fresh ginger, grated
• 1/4 cup chopped cilantro
• 1 medium sweet potato, boiled and sliced into rounds
• 1/2 cup cooked large-kernel corn (choclo or hominy)
• Salt, to taste
• Ice cubes, for chilling

Instructions

1. Make sure the fish is very fresh and cold. Pat it dry and cut into even 3/4-inch cubes.
2. In a bowl, combine the lime juice, grated garlic, grated ginger, a pinch of salt and the sliced chili to make a quick leche de tigre.
3. Add the diced fish and a couple of ice cubes to keep everything cold. Stir gently and let cure for 8–10 minutes — the fish will turn opaque at the edges.
4. Rinse the sliced red onion under cold water for a minute to soften its bite, then drain.
5. Fold the onion and most of the cilantro into the fish and its citrus juices. Taste and adjust salt.
6. Spoon the ceviche and some of the leche de tigre into bowls.
7. Arrange the sweet potato rounds alongside and scatter with corn and the remaining cilantro. Serve immediately, well chilled.
8. Ceviche is Peru's national dish and a masterclass in no-cook cooking: the acid in the lime juice, not heat, transforms the raw fish. The leftover tangy, spicy marinade is called leche de tigre — 'tiger's milk' — and is prized as a restorative shot on its own. The sweet potato and corn are traditional companions, their gentle sweetness balancing the bracing citrus and chili for a dish that feels like pure summer refreshment.

Nutrition (estimated, per serving)

• Calories: 240 kcal
• Protein: 24g
• Fat: 3g
• Carbohydrates: 30g
• Fiber: 4g
• Sugar: 8g
• Sodium: 380mg