Authentic Peruvian ceviche with mahi mahi is a classic no cook recipe that embraces the fresh flavors of fish while complementing it with other crisp ingredients. An easy to make yet sophisticated summer appetizer or dinner. Gluten-Free, Dairy-Free, low carb and healthy!ย
Ceviche, ceviche ceviche oh how I love you.
Ceviche = happiness if you ask me. Itโs so refreshing, so light, so seemingly simple but with a complex web of flavor. A perfect summer seafood meal. Even better with a chilled glass of white wine (or two).
As I learned in a cooking class In Arequia, Peru, ceviche hails from Peru and is one of the countryโs national dishes which has been influenced by the Japanese immigrants who came over in the 18th century. I never thought about it but it makes perfect sense โ itโs sashimi but with a South American flair.
D and I spent 35 days traveling around Peru and had ceviche more times than I can count. My parents came to visit us too but 10 days, and my mom and feast had full on ceviche feasts. In the hot Lima weather it made for a perfect full yet light meal. You might not think it but a whole bowl of fresh fish really is more filling that you would think. And low carb, with no frying or cooking involved. Just simple fresh flavors magnified by high quality ingredients.
Naturally the most important part is the quality and type of the fish. Ceviche is traditionally made with a firm white fish, think mahi mahi, sea bass, sole, grouper, but nowadays you can find all sorts of fusion recipes with salmon, tuna, etc. The classic Peruvian ceviche is also always served with sweet potatoes and toasted crunchy Peruvian corn, while being made with ginger, garlic, lime, habanero chile, cilantro, celery, and red onion.
These are the classic authentic Peruvian ceviche ingredients, and trust me they work. Each ingredient serves its purpose and perfectly complements the next.
Another crucial authentic Peruvian ceviche component? Leche de tigre – directly translated as milk of the tiger and actually nothing of the sort.
Instead, what this is is a pureed blend of a tiny bit of all the other ceviche ingredients: chili, cilantro, garlic, ginger, onion, celery, water, small piece of the raw fish ย and a pinch of salt. This magical pureed sauce gets added to the ceviche at the last step, as Henry our cooking instructor explained, once this is added the fish stops cooking, so this is the last step.
This incredibly fragrant and aromatic sauce is absorbed by the fish and other ingredients and becomes the right dressing.
I used to think tuna tartar was my all time favorite seafood dish, then that switched to my Chilean sea bass with Asian glaze, but now, I think it has to be this authentic Peruvian ceviche.
It’s just so light and yet incredibly filling, just the right dish to serve and eat in the summer time. This is a great appetizer or even light entree.
In classic Peruvian fashion it is served over a boiled and cut up sweet potato, alongside a small handful of toasted Peruvian corn. Now this stuff really is the best. Peruvians love their corn and you can find corn based snacks – think crunchier than chips and even more satisfying, sold everywhere. There are all sorts of different types and I’ve heard from my mom that now in the US Trader Joe’s carries one type of the toasted Peruvain corn. It’s not quite the corn added to ceviche but if it’s all you can get your hands on it will do.
Each bite of fish is marinaded in the refreshing lime juice and decorated with a hint of paper thin slices of red onion, a bite from the red chili pepper, and the mildest ginger and garlic flavor combination.
If you’ve never made authentic Peruvian ceviche with mahi mahi, now’s the perfect time for it!
- 100 grams very fresh white fish mahi mahi, grouper, sole, sea bass (about 4 ounces)
- 5 grams ginger minced (about 1 teaspoon)
- 5 grams garlic mashed (about 1 teaspoon)
- 2 small limes juiced
- 3 tablespoons oil nuetral tasting
- 1 small habanero chili pepper
- 1 teaspoon chopped cilantro
- 1/2 small red onion very thinly sliced
- 1 sweet potato optional
- 5 grams celery minced (about 1 teaspoon)
- 50 grams toasted Peruvian corn or Plantain chips (about 3 tablespoons)
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Boil sweet potato for 30 minutes. Once soft and cooked through, peel and cut into 3 equal pieces (optional).
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In a small bowl combine ginger and garlic with oil (to infuse the oil)
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Place the onion in a bowl with water, to reduce the strong onion flavor.
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Cut fish into 1 inch cubes.
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Place the fish in a bowl and add almost all of the finely chopped cilantro, chili, and 1 tablespoon of the infused oil. Marinate for 5 minutes.
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To make the leche de tiger, in a blender combine a tiny bit of the fish, chili, cilantro, garlic, ginger, onion, celery, and pinch of salt. Blend until smooth.
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To the fish add salt and lime juice, and allow to marinate for 5-20 minutes.
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Once ready to serve mix fish with leche de tigre, red onions.
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Serve on top of sweet potatoes slices, with toasted corn (or plantain chips on the side) garnished with red chili pepper for decoration.
Toni says
I’m not sure I can get over the idea of eating raw fish! I realize the citrus in the lime juice “cooks” it, but I may not be able to try it. Anyway, the flavors sound amazing, so I may adapt it by marinating the fish, then cooking it a bit. Sorry, guess I’m not very daring! I’ll let you know how it turns out!
Vicky says
Haha no worries – feel free to adapt the recipe to your taste – that’s the best part of cooking – it doesn’t all have to be made the same way!
Holly says
I LOVE ceviche and this one looks AMAZING! Since I live in MA I have access to extremely fresh seafood. I know what’s for dinner tonight!
Vicky says
Isn’t ceviche the BEST?! Am obsessed as well! Where are you located in MA? My family lives in Westborough!
Juan says
Hello
What are the conversions for garlic, celery, ginger
How many tbsp or tsp are 5 g of ginger and so on?
Vicky says
5 grams is about a teaspoon. 100 grams of fish is about 4 ounces or a quarter pound, 50 grams is about 3 tablespoons. Will update the recipe so it is more clear.
Rachel says
I had a ceviche at a peruvian restaurant in San Francisco recently that used coconut leche de Tigre, would I just use the same method you use but add alittle coconut milk to it?
Vicky says
Yes just add a little bit of coconut milk to it!
Giuliana says
There is no celery or ginger in authentic Peruvian ceviche. There are different versions from different countries but the original only calls for onion, garlic, lime and cilantro. Simplicity is key!
Vicky says
Totally agree simplicity is key. This is just the recipe that was shown to me by a Peruvian chef in a Peruvian restaurant in Arequipa. This is the way he always makes his ceviche.
Jackie says
Habaneros sound pretty intense. Lol. Any other chili you can recommend?
Vicky says
You can use any chili – or if you prefer a non spicy ceviche feel free to omit the chili.
Neal says
Are the remaining 2 tablespoons added to the leche de tigre? Is about 5 grams of onion added to the leche de tigre?
Vicky says
The remaining oil is just discarded
Neal Benoit says
Is the remaining 2 tablespoons of infused oil added to the leche de tigre? Is about 1 teaspoon of onion added to the leche de tigre similar to that of the celery?
Vicky says
The oil is not added to the leche de tigre. It is just discarded. You only want to add a tiny amount of the fish, chili, cilantro, garlic, ginger, onion, celery, and pinch of salt to make the leche de tigre. Step 5 should say that the celery needs to be added to the fish there – that is my mistake. Less than 1 teaspoon of onion is added, really just 1 or 2 onion slivers.
Mary says
Fresh food. I know my family will love this!
Lucia G says
Hi, where is the lime juice added in the recipe?? Do we use this to marinade the fish or to make the leche de tigre?? Please advice
Vicky says
To the fish add salt and lime juice, and allow to marinate for 5-20 minutes. The lime juice is not added for the leche de tigre, just to marinate the fish. The remaining lime juice from the fish is then mixed with the leche de tigre.
Ricky K. says
Hi Vicky,
The recipe is pretty spot on. The replacement corn chips you speak off are as close as you will find in North America. I just wanted to chime in with something else; I imagine you were told to use Habanero peppers due to the scarcity of Limo peppers in North America. Limo peppers are the original ingredient. You might get lucky and find them at certain South American ethnic stores ๐
https://www.chilipeppermadness.com/chili-pepper-types/medium-hot-chili-peppers/aji-limo-chili-peppers
Vicky says
SO happy to hear you enjoyed the recipe Ricky! Need to be on the lookout for limo peppers!
Todd says
can corn nuts be anything like the crispy roasted corn you speak of
Vicky says
Yes you can absolutely use corn nuts.
Jeannette says
Delicious and easy to fix. This is my recipe for now on. Thank you Vicky!
Vicky says
Yay! So happy to hear that : ))
Brenda says
This looks and sounds delicious but the directions were confusing. I feel like I was ok up until the leche de tiger part. Like do you blend all of the rest of ingredients together including the infused oil? I ended up doing that and it doesnโt appear to be right…
Vicky says
I apologize for any confusion in the recipe Brenda. The infused oil should not have been added to the blender – I’ll add that to the directions to make it more clear.
Marissa says
How long can this keep in the refrigerator/be consumed?
Vicky says
It’s best to eat this the same day since you are using raw fish.
Eric Wong says
Wow, Amazing!
Vicky says
Thanks!