the classic recipe
Classic Peruvian ceviche
Classic Peruvian ceviche is proof that five ingredients can build a world heritage — fresh white fish cut into even cubes, salt, subtle Peruvian lime, diced ají limo, and thinly sliced red onion. Nothing more. The cooking is acid-driven and lasts six minutes, no longer: leave it too long and the fish tightens up and everything is lost. The leche de tigre that pools at the bottom gets poured into a small glass and drunk cold, like an antidote. On the side, always the same trio: choclo for sweetness, yellow sweet potato for contrast, toasted cancha for crunch. UNESCO gave it the seal in 2023, but Peru already knew for centuries: at a Lima cevichería on a Saturday morning, with an ice-cold Cusqueña, there is no way to go wrong.
yields 4 servings·365 kcal per serving·cuisine Peruvian
The traditional recipe
Instructions
Prepare the accompaniments first: cook choclo rounds and thick slices of yellow sweet potato in salted water until tender. Toast the cancha corn in a dry skillet or with a drizzle of oil and salt until golden and crunchy. Set aside at room temperature or slightly chilled.
Make the leche de tigre: blend white fish trimmings (or 60 g of the main fish), fish stock, lime juice, red onion, celery, garlic, ginger, cilantro, and seedless ají limo until smooth. Season with salt, strain, and refrigerate. Keep very cold.
Prepare the red onion: slice into thin julienne, rinse in cold water with a pinch of salt for 1–2 minutes, drain thoroughly, and refrigerate. This removes bitterness.
Cut the fish into even ~1.5 cm cubes with a very sharp knife. Keep refrigerated until the last moment — the mixing bowl should also be pre-chilled.
Assemble the ceviche in the cold bowl: add the fish cubes, season with salt and mix. Add finely diced seedless ají limo and chopped cilantro. Squeeze lime juice directly over the fish with gentle pressure — do not crush the rind or the juice will turn bitter. Add half the red onion.
Pour in the cold leche de tigre (160 ml for 4 servings) and fold gently to avoid breaking the fish.
Wait exactly 6 minutes — no more. The fish should be lightly opaque on the outside but still soft and slightly translucent at the center. That is the moment.
Serve immediately in a cold shallow bowl. Spoon the fish and its juices in, arrange choclo and sweet potato around the sides, add cancha, top with the remaining well-drained red onion, cilantro leaves, and thin ají limo rings. Optionally pour remaining leche de tigre into a small glass to serve alongside.