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Fresh Peruvian Ceviche Recipe with Leche de Tigre and Sweet Potato

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A bright and tangy Peruvian ceviche featuring fresh white fish marinated in a citrusy leche de tigre, paired with creamy sweet potatoes for a perfect balance of flavors and textures. Quick and easy to prepare, this dish is ideal for a refreshing meal or appetizer.

Ingredients

Scale
  • Fresh white fish (such as sea bass, tilapia, or snapper), cut into ½-inch cubes
  • ½ cup (120 ml) freshly squeezed lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon aji amarillo paste or finely chopped fresh aji amarillo chili (or jalapeño as substitute)
  • 2 tablespoons fish stock or clam juice (optional)
  • Salt and freshly ground black pepper, to taste
  • ½ medium red onion, thinly sliced and soaked in cold water for 10 minutes
  • 1 medium sweet potato, cooked and sliced (boiled or roasted)
  • ½ cup (75 g) fresh corn kernels (optional)
  • Fresh parsley or extra cilantro for garnish
  • Optional: toasted corn nuts (cancha) or crispy fried plantain chips for crunch

Instructions

  1. Rinse fresh white fish under cold water and pat dry with paper towels. Cut into uniform ½-inch cubes and set aside in a chilled bowl.
  2. Thinly slice ½ a red onion and soak in cold water for 10 minutes. Drain well before using.
  3. Peel and slice sweet potatoes into ½-inch rounds or cubes. Boil in salted water until just tender, about 15 minutes, or roast at 400°F (200°C) for 25-30 minutes until fork-tender. Drain and set aside.
  4. In a bowl, combine lime juice, minced garlic, grated ginger, chopped cilantro, aji amarillo paste, fish stock or clam juice (if using), salt, and pepper. Whisk until well mixed and fragrant. Taste and adjust seasoning.
  5. Pour the leche de tigre marinade over the fish cubes, stirring gently to coat evenly. Let sit for 10-15 minutes at room temperature until fish turns opaque.
  6. Gently fold in the drained red onions and fresh corn kernels if using. Season lightly if needed.
  7. Arrange sweet potato slices or cubes on plates or a serving dish, then spoon the ceviche on top or alongside. Garnish with extra cilantro or parsley and sprinkle toasted corn nuts or plantain chips if desired.
  8. Serve immediately chilled within 30 minutes for best flavor and texture.

Notes

Use the freshest fish possible, ideally sushi-grade. Do not over-marinate the fish to avoid tough texture. Soaking red onions mellows their sharpness. Adjust heat level by varying aji amarillo or substituting jalapeño. Serve ceviche fresh and chilled within a few hours for best taste and safety. Leche de tigre can be strained for a smoother marinade. Sweet potatoes can be boiled, roasted, mashed, or air-fried for different textures.

Nutrition

Keywords: ceviche, Peruvian ceviche, leche de tigre, sweet potato, seafood, fresh fish, lime marinade, aji amarillo, quick recipe, healthy seafood

Find it online: https://blairrecipes.com/fresh-peruvian-ceviche-recipe-with-leche-de-tigre-and-sweet-potato-easy-guide/