Peruvian ceviche is fresh white fish delicately 'cooked' in acidic leche de tigre citrus marinade, traditionally served with sweet potato, corn, and crispy plantain chips. The standout trait is the bright, complex flavor from the citrus cure combined with contrasting textures and subtle heat.
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Peel sweet potato and chop into 1-inch cubes. Lay a 12-inch piece of foil on a work surface, place cubed potato in the center, and sprinkle with ½ teaspoon salt and 1 tbsp water. Wrap into a parcel and place in a Suvie pan.
Insert pan in the top of your Suvie. Input settings, and cook now or schedule.
Meanwhile, prepare the leche de tigre: In a blender, add 1 coarsely chopped small red onion, 2 smashed cloves garlic, 1 coarsely chopped celery rib, 1 (1-inch) piece ginger, ¼ cup chopped cilantro leaves and stems, and 1 ½ tsp ají limo paste, the juiced limes, ½ cup clam juice, and ¼ cup cold water. Blend until the mixture is completely smooth, about 1 to 5 minutes, depending on the speed of your blender. Add 2 tsp salt and ⅓ cup ice cubes; blend for 30 seconds more.
Set a fine-mesh strainer over a medium bowl. Pour blended mixture into strainer, pressing with a back of a spoon to release all the flavor. Discard foamy solids. Cover bowl and transfer to the refrigerator until ready to use.
Once sweet potato is cooked, remove from Suvie pan, open foil package, and allow to cool to room temperature, about 30 minutes.
Strain the sliced red onion and discard the water (soaking in water helps remove the strength and bitterness from the raw onion). Place in a medium bowl, along with the cubed white fish and ¼ cup ice cubes. Pour leche de tigre over the fish so everything is submerged. Stir to combine. Allow to marinate for 5 minutes. Remove ice, then gently fold in sweet potato and corn kernels; season with more kosher salt to taste.
Using a slotted spoon, divide the ceviche onto 4 to 6 small plates. Drizzle with a tablespoon or two of the leche de tigre from the marinating bowl. Garnish with cilantro leaves, minced red chile, and serve with a lime wedge and plantain chips alongside.
Ceviche is best served immediately after assembly. Store leftover components separately in airtight containers in the refrigerator for up to 1 day; do not marinate the fish in leche de tigre longer than 30 minutes.
Fresh white fish typically cures in 15–30 minutes in leche de tigre, depending on cube size and marinade acidity. Start checking at 15 minutes; the fish should turn opaque and firm.
Traditionally, ceviche requires sushi-grade fresh fish. Frozen fish that has been thawed is acceptable, but avoid refreezing. Always source from a reputable fishmonger.
Leche de tigre ('tiger's milk') is the acidic liquid made from citrus juice, aromatics, and fish scraps or broth—it's the marinade used to cure the fish in ceviche.
Assemble components ahead, but dress the fish in leche de tigre no more than 30 minutes before serving to avoid over-curing and mushy texture. Serve immediately.
Firm, delicate white fish like halibut, sea bass, flounder, or cod work best. Avoid oily fish. Always use sushi-grade or ask your fishmonger for ceviche-grade fish.
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