Peruvian ceviche with leche de tigre

A Peruvian seafood dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 30 min

Organic sourcing

Limes and sweet potatoes are on the EWG's Dirty Dozen list, so opting for organic can reduce pesticide exposure. Fish quality is also critical — wild-caught is ideal.

Ingredients

• 450 g fresh white fish fillets, such as sea bass or sole
• 1 red onion, thinly sliced
• 8 limes, juiced
• 1 red chili pepper, finely chopped
• 1 clove garlic, minced
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 1 tbsp fresh cilantro, chopped
• 2 ears of corn, cooked and cut into rounds
• 1 sweet potato, boiled and sliced
• 1 lime, cut into wedges

Method

1. Cut the fish into 1 cm cubes and place in a chilled bowl.
2. Add the sliced onion to the fish in the bowl.
3. In a separate bowl, mix lime juice with chopped chili, minced garlic, sea salt, and black pepper to make the leche de tigre.
4. Pour the leche de tigre over the fish and onion. Gently stir to coat evenly.
5. Let the fish marinate in the fridge for 10 minutes.
6. When ready, stir in the chopped cilantro.
7. Arrange the ceviche on a plate with corn and sweet potato slices on the side.
8. Garnish with lime wedges before serving.

Notes

• For extra heat, use a spicier chili like ají amarillo.
• Freshness is key—choose the best-quality fish available.
• Serve immediately for optimal texture and flavor.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Peruvian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.