Quick Peruvian Ceviche

Classic Peruvian ceviche made with fresh lisa fish, a blended leche de tigre base (chilcano, onion, celery, garlic, cilantro stems), freshly squeezed lime juice, and ají limón. Served with sweet potato, choclo, and cancha.

20m Prep

30m Cook

50m Total

3 Servings

ceviche peruvian seafood fish leche-de-tigre citrus no-bake gluten-free quick easy

Ingredients

For Serving

1 leaf per serving lettuce leaf optional
sweet potato (camote) (boiled or glazed) optional
choclo (Peruvian corn) (cooked) optional
cancha (toasted corn) optional

For the Blended Base (Licuado)

0.5 units red onion (roughly chopped for blending)
1 stalk celery stalk (cleaned)
1 clove garlic clove (peeled)
cilantro stems (stems only (no leaves — leaves would color the base green))
ají limón (lemon chili) optional
fish stock (chilcano) (made from fish trimmings with celery, garlic, onion — cooked ~30 min, then chilled)

For the Ceviche

400 g lisa fish (mullet) or any low-fat white fish (bloodline removed, cut into ~2cm cubes, reserved cold)
salt
MSG seasoning (ainomoto) optional
ají limón (lemon chili / ají amarillo) (finely chopped; some reserved whole for decoration) optional
8 units limes (juiced through a strainer)
cilantro leaves (finely chopped; leaves only (not stems))
1 tsp fresh milk optional
0.5 units red onion (julienned (pluma cut); soaked in water 3 times 5 min each to remove bitterness)

Steps

1

Clean the fish: remove the bloodline (dark strip) using an angled knife cut. Set trimmings aside for the fish stock. You should end up with clean white fillets.

Tip: Use a low-fat white fish — fatty fish will 'curdle' when mixed with lime juice

~5 min
2

Cut the cleaned fish into ~2cm cubes (square or rectangular). Store in a container in the refrigerator until needed.

Tip: Keep the fish cold at all times — this is key for good ceviche texture

~5 min
3

Make the fish stock (chilcano): simmer fish trimmings with celery, garlic, and onion for ~30 minutes. Strain and cool completely before using.

Tip: The chilcano must be cold when blended — it binds the licuado base properly

~30 min
4

Prepare the blended base (licuado): add roughly chopped onion, celery, garlic, cilantro stems only (not leaves — they'd color it green), ají limón (optional), ~7 pieces of raw fish, and cold chilcano to a blender. Blend until smooth, then strain to remove lumps.

Tip: Use only cilantro stems for the base — the leaves would turn the sauce green

~5 min
5

Julienne the onion (pluma cut). Soak in cold water for 5 minutes, change the water 3 times to remove bitterness. Drain and set aside.

~10 min
6

Finely chop the cilantro leaves (not stems — those went into the base). Set aside for finishing. Finely chop ají limón if using; reserve a few pieces for decoration.

~3 min
7

In a large bowl, place the chilled fish cubes. Add salt gradually (a little at a time — keep tasting). Add a pinch of MSG seasoning (ainomoto). Mix gently.

Tip: Add salt bit by bit — it's easy to over-salt

~2 min
8

Add a little ají limón and the chopped cilantro leaves. Squeeze ~8 limes over the fish through a strainer (to catch seeds). Mix well and taste for seasoning.

Tip: Always strain lime juice to avoid seeds falling in

~3 min
9

Add the blended licuado base. Add a little more ají limón if you want extra heat. Add the julienned onion. Optionally add 1 teaspoon of fresh milk for creaminess. Mix gently.

Tip: The teaspoon of fresh milk is optional but adds a subtle creaminess

~2 min
10

Plate immediately: place a lettuce leaf as a base, add the ceviche, and garnish with boiled or glazed sweet potato, a few choclo kernels, and cancha. Serve right away.

Tip: Ceviche must be served immediately — do not let it sit or the fish will overcook in the acid

~2 min

Nutrition (per serving)

280

Calories

30g

Protein

18g

Carbs

Fat

Fiber

Cultural Context

Ceviche is Peru's national dish — a centuries-old preparation of raw fish cured in citrus juice, a technique passed down through coastal Peruvian culture. This home-style version features a licuado base (blended leche de tigre) which enriches the marinade with emulsified fish and aromatics. The classic accompaniments — camote (sweet potato), choclo (large-kernel Peruvian corn), and cancha (toasted corn) — balance the acid and heat with sweetness and crunch.