Peruvian Ceviche With Leche De Tiger Recipe

Name: Peruvian Ceviche With Leche De Tiger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Peruvian corn cancha, toasted; 1 teaspoon canola oil; salt to taste; 1 pound sweet potatoes whole, skin on; 1 cup corn kernels frozen choclo, Peruvian; 1/4 cup cilantro leaves; 2 pounds sea bass or other white fish, trimmed and deboned, reserve scraps for leche de tigre; sea salt to taste; 2 cups red onion halved and thinly sliced, rinsed in cold water; 2 habanero chiles seeds and veins removed, julienned, use rubber gloves!; 2 inches ginger piece of, peeled, thinly sliced; 4 garlic cloves finely diced; 4 celery stalks peeled, finely diced; 4 cups lime juice freshly squeezed; 1/4 cup sea bass trimmings from; 1 cup red onion halved, heart removed, thinly sliced, rinsed in cold water; fish Dried bonito, flakes to taste; 2 habanero chiles seeds and veins removed, roughly chopped, use rubber gloves!; 1/2 bunch cilantro stems roughly chopped; 1 teaspoon sea salt; sugar to taste

Servings: persons

1 cup Peruvian corn cancha, toasted
1 teaspoon canola oil
salt to taste
1 pound sweet potatoes whole, skin on
1 cup corn kernels frozen choclo, Peruvian
1/4 cup cilantro leaves
2 pounds sea bass or other white fish, trimmed and deboned, reserve scraps for leche de tigre
sea salt to taste
2 cups red onion halved and thinly sliced, rinsed in cold water
2 habanero chiles seeds and veins removed, julienned, use rubber gloves!
2 inches ginger piece of, peeled, thinly sliced
4 garlic cloves finely diced
4 celery stalks peeled, finely diced
4 cups lime juice freshly squeezed
1/4 cup sea bass trimmings from
1 cup red onion halved, heart removed, thinly sliced, rinsed in cold water
fish Dried bonito, flakes to taste
2 habanero chiles seeds and veins removed, roughly chopped, use rubber gloves!
1/2 bunch cilantro stems roughly chopped
1 teaspoon sea salt
sugar to taste

1
Preheat oven to 300u00b0F. Evenly spread the cant on a baking sheet and bak for approximately 30 minutes. Place the cancha in a saute pan and swirl over low heat until the kernels begin to pop. Cove with a lid and continue swirling. Remove from heat, add the canola oil, and continue to shake to evenly coat the cancha with oil. Season with salt to taste. Cool to room temperature.
2
Place the sweet potatoes (skin on) in a saucepan; cover with water and season with salt. Bring the water to a boil and cook until soft. Place the sweet potatoes in an ice bath and remove the skin immediately; strain and refrigerate until ready to slice and serve. For the choclo, bring a saucepan with water to a boil; blanch the choclo for 30 seconds. Strain and cool and leave at room temperature to ensure the kernels do not discolor. Pick 1/4 cup cilantro leaves (no stems) and reserve.
3
For the ceviche:
4
Remove any discolored flesh and bones from the fish and reserve the trim for the leche de tigre. Cutting with the grain of the fish, dice the fish into small cubes and place in a bowl over an ice bath to ensure the fish is kept ice cold. Season generously with salt, tossing the fish for several minutes as this releases the proteins from the fish.
5
Add the rinsed red onions and the habanero chiles to the fish and continue tossing. Set the ceviche in an ice bath to maintain freshness.
6
In a separate bowl, squeeze the limes for the ceviche, taking care not to over squeeze the limes (do only once). Season the lime juice with sugar and salt to taste.
7
Combine all the leche de tigre ingredients in a blender and pulse several times. Pour through a fine mesh sieve and press the juice out of the sieve mixture. Chill over ice until ready to serve.
8
Arrange the ceviche, sweet potato, choclo, and cancha on a serving platter. Once ready to serve, pour the leche de tigre through a strainer over the ceviche. Garnish with sprigs of fresh cilantro and serve immediately.

567

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup Peruvian corn cancha, toasted, 1 teaspoon canola oil, salt to taste, 1 pound sweet potatoes whole, skin on, and more.

Yes, Peruvian Ceviche With Leche De Tiger falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Peruvian Ceviche With Leche De Tiger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions