The most important thing the chef in Lima told us was this: the lime juice does not "cook" the fish in the way heat does. It denatures the proteins on the surface, changing the texture and opacity — but it's not the same process, and it doesn't make the fish safe in the way heat does. Which means the quality and freshness of your fish is everything.
The second most important thing: leche de tigre — tiger's milk, the acidic, spicy marinade — should be made separately and added to the fish at the last minute. Most recipes marinate the fish for 20–30 minutes. In Lima, the best ceviche marinates for three minutes and is eaten immediately.
The only equipment that matters: Ceviche requires a very sharp knife to slice the fish precisely and cleanly — a dull knife tears and bruises. We use a flexible fish knife for the slicing and it makes a genuine difference to the final texture. Beyond that: a bowl, a citrus press, and very fresh fish.
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Ingredients
For 2–3 people
⏱ The timing rule: Make the leche de tigre first. Slice the fish. Combine them at most 5 minutes before serving. This is the difference between ceviche and something that has been over-cured into a rubbery texture. Do not let it sit.
Method
Prepare the onion
Slice red onion paper-thin — a mandoline is ideal. Rinse under cold water for 2 minutes, then soak in ice water for 10 minutes. This removes the harsh raw bite while keeping the crunch. Drain and pat dry before using.
Make the leche de tigre
Juice the limes. Whisk in the ají amarillo paste, grated ginger, garlic, and a generous pinch of salt. Taste — it should be sharp, slightly spicy, complex. Set aside.
Slice the fish
Cut fish into 2cm cubes or thin slices — uniform size is important for even curing. Work quickly and keep the fish cold. Put the sliced fish back in the fridge if you're not combining immediately.
Combine at the last minute
Pour leche de tigre over fish. Add the drained onion rings. Gently fold — don't stir aggressively. The fish will begin to turn opaque immediately. This is correct. Wait exactly 3–4 minutes.
Plate and serve
Spoon onto chilled plates. Arrange corn and sweet potato alongside. Scatter coriander leaves. Serve and eat within 10 minutes — this dish has exactly one correct window.
Notes
- Ají amarillo is sold as a paste in most Latin American shops and online. It has a specific fruity, moderately spicy flavour that scotch bonnet doesn't replicate exactly — but scotch bonnet + a pinch of turmeric is a usable substitute.
- Fish quality is non-negotiable. Buy from a fishmonger, tell them it's for ceviche, ask what's freshest. If they hesitate, go somewhere else.
- The sweet potato and corn aren't garnish — they balance the acidity. Eat them with the ceviche, not separately.
- Drink Pisco Sour alongside. This is also not negotiable.
Going to Lima?
Miraflores and Barranco are the neighbourhoods. Central restaurant is worth the advance booking if you can get it. For accessible-but-excellent ceviche, La Mar on a weekday lunch. The Surquillo market for the best produce in the city.