Ingredients:

  • 12 oz (340 g) Firm White Fish (sashimi-grade Sea Bass or Halibut)
  • 1 cup (240 ml) Fresh Lime Juice (must be freshly squeezed)
  • ½ large Red Onion, sliced paper-thin
  • 1 whole Aji Limo Chilli (or Habanero/Serrano), finely diced
  • 1 tsp Fresh Ginger, grated
  • ½ tsp Kosher or Sea Salt, plus more to taste
  • 2-3 standard Ice Cubes
  • ¼ cup Fresh Cilantro, roughly chopped
  • 1 clove Fresh Garlic, smashed or grated
  • 1 medium Sweet Potato (Camote), cooked, peeled, and sliced into rounds (optional)
  • ½ cup Cancha (Peruvian Toasted Corn) or corn nuts (optional)

Instructions:

  1. Prepare Accompaniments: Peel, boil, or steam the sweet potato until tender. Slice into 1 cm rounds. Slice the red onion paper-thin and soak in ice water for 5 minutes; drain well. Finely dice the chili, grate the ginger, and smash the garlic.
  2. Prepare the Fish: Pat the fresh fish completely dry and cut into uniform 1-inch (2.5 cm) cubes. Place the fish into a chilled, non-reactive mixing bowl.
  3. Season and Marinate: Sprinkle the fish with salt and pepper. Add the diced chili, grated ginger, and smashed garlic clove. Gently toss to coat.
  4. Add the Cure (Leche de Tigre Base): Pour the freshly squeezed lime juice over the mixture, ensuring the juice completely covers the fish. Immediately add 2-3 ice cubes to keep the mixture cold and slow the curing.
  5. Rest (The Cook): Gently toss the mixture for 30 seconds. Allow the fish to cure for 5 to 8 minutes (no longer than 10). The edges should turn opaque, but the center should remain slightly translucent. Remove the smashed garlic clove.
  6. Plate and Serve: Taste the Leche de Tigre and adjust seasoning with salt or lime juice if needed. Spoon the ceviche and a generous amount of the marinade into chilled individual serving bowls. Place 2-3 sweet potato slices and a handful of cancha alongside the ceviche. Garnish the fish with the reserved thinly sliced red onion and a scattering of fresh cilantro. Serve immediately.