Peruvian Ceviche with Classic Tiger's Milk

Name: Peruvian Ceviche with Classic Tiger's Milk
Prep time: 30 min
Yield: 4 servings
Ingredients: 500 g Corvina fresquísima; 15 unidades Limones peruanos (sutil); 1 grande Cebolla morada; 30 g Cilantro fresco; 2 unidades Ají limo; 1 diente Ajo; 100 ml Caldo de pescado; 50 ml Zumo de apio; 1 cucharadita Sal marina; 2 cucharadas (opcional) Leche evaporada; 300 g Camote (batata dulce); 2 mazorcas Choclo (maíz andino); 100 g Cancha serrana (maíz tostado)

Ultra-fresh sea bass cubes marinated in fresh lime juice, with red onion, cilantro, aji limo and the secret tiger's milk. Served with sweet potato and corn.

⏱️ 30 minutes

👥 4 servings

🧂 13 ingredients

🧂 Ingredients

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Corvina fresquísima

500 g
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Limones peruanos (sutil)

15 unidades
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Cebolla morada

1 grande
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Cilantro fresco

30 g
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Ají limo

2 unidades
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Ajo

1 diente
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Caldo de pescado

100 ml
✓

Zumo de apio

50 ml
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Sal marina

1 cucharadita
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Leche evaporada

2 cucharadas (opcional)
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Camote (batata dulce)

300 g
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Choclo (maíz andino)

2 mazorcas
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Cancha serrana (maíz tostado)

100 g

📋 Instructions

1

Cut sea bass into 1.5cm cubes with sharp knife. Keep in cold metal bowl.
2

Squeeze limes carefully without pressing white pith. Need 12-15 limes.
3

Salt fish generously, add lime juice. Stir gently.
4

Marinate 4-5 minutes only.
5

Add julienned red onion, minced aji limo, grated garlic and chopped cilantro.
6

Add cold fish stock and celery juice for authentic tiger's milk.
7

Adjust salt, add evaporated milk if desired.
8

Serve immediately on cold plate with sweet potato, corn and toasted cancha.