Peruvian Ceviche Recipe with Leche de Tigre

This Peruvian ceviche recipe is made with firm white fish, red onion, cilantro, chile and a citrusy leche de tigre with ginger, garlic and celery. The fish only needs a short time in the lime marinade, so the whole thing comes together in about 30 minutes.

I love serving ceviche with boiled sweet potato, yuca or corn to balance all that lime and heat. Add tortilla chips and a cold beer and honestly, dinner is done.

The most important part is buying fish that is suitable for raw preparation. Talk to a trusted fishmonger and tell them you’re making ceviche. This is not the time for a mystery fillet that has been hiding in the back of the refrigerator.

Why You’ll Love This Peruvian Ceviche

• It’s fast. Once everything is chopped, the fish only marinates for 5 to 20 minutes.
• The leche de tigre does all the work. Lime, ginger, garlic, celery, cilantro and ají amarillo give the fish a ton of flavor without any actual cooking.
• You can control the heat. Use the whole habanero if you like it spicy or start with less. Habaneros do not play around.
• It’s fresh and light. This is such a good warm-weather appetizer or dinner.
• The garnishes make it a meal. Sweet potato, yuca and corn mellow out the acidity and make the ceviche more substantial.

What Is Leche de Tigre?

Leche de tigre, or tiger’s milk, is the citrusy marinade used in Peruvian ceviche. Despite the name, there is no dairy involved.

There are several ways to make it. This version infuses fresh lime juice with ginger, garlic, celery, cilantro stems and ají amarillo, then strains everything before the liquid is added to the fish. The result is tart, savory, a little spicy and honestly good enough to drink.

In modern Peruvian ceviche, the fish is generally marinated very briefly rather than left in lime juice for hours. The goal is tender fish with an opaque exterior and a soft center—not fish with the texture of an eraser.

What Is the Best Fish for Peruvian Ceviche?

Use a firm, mild white fish that will hold its shape after it is cut and mixed with the marinade. Sea bass, corvina, mahi mahi and halibut are all good choices.

More importantly, buy the fish from a source you trust and explain that you plan to serve it raw. Previously frozen fish can actually be the safer choice for ceviche because proper commercial freezing helps destroy parasites. It still needs to be handled carefully and kept cold.

Lime juice denatures the proteins and makes the fish look cooked, but it does not make raw fish as safe as cooking it with heat. Pregnant people, young children, older adults and anyone with a weakened immune system should avoid raw or undercooked seafood.

Peruvian Ceviche Recipe Ingredients

You’ll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

White fish: Use sea bass, corvina, mahi mahi or halibut. Ask your fishmonger for fish appropriate for raw preparation and keep it refrigerated until you’re ready to cut it.

Red onion: Slice it very thinly, then soak it in ice water. This takes away some of the sharp bite while keeping the onion crisp.

Habanero: Habanero gives this version some serious heat. Remove the seeds and membrane for less heat, use only part of the pepper or substitute ají limo or serrano.

Cilantro: The chopped leaves go into the finished ceviche, while the stems help flavor the leche de tigre. We’re using the whole bunch. Obviously.

Limes: Freshly squeezed lime juice is essential here. Bottled lime juice will not give you the same clean flavor.

Ginger and garlic: Both infuse the lime juice without overpowering the fish. Smash them so they release their flavor and are easy to strain out.

Celery: A small amount gives the leche de tigre a savory, vegetal flavor.

Ají amarillo paste: This Peruvian yellow chile paste adds fruity heat and color. It is optional, but I really recommend it if you can find it.

Sweet potato, yuca or corn: These are optional garnishes, but the sweetness and starch are really good with the tart ceviche.

See recipe card for quantities.

How to Make Peruvian Ceviche

Top Tip

Keep the fish, bowl and leche de tigre cold from start to finish. You can chill the mixing bowl before you begin and return the ceviche to the refrigerator while it marinates.

Also, cut the fish into similar-size pieces so they cure at the same rate. Tiny pieces next to giant chunks will give you two completely different textures.

Substitutions

Fish: Sea bass, corvina, mahi mahi and halibut all work. Choose based on what your fishmonger recommends for raw preparation rather than grabbing a specific species no matter how it looks.

Habanero: Use ají limo for a more traditional Peruvian option. Serrano is also a good substitute and is usually easier to find. Jalapeño works if you want something milder.

Ají amarillo paste: You can leave it out, but it adds a fruity Peruvian chile flavor that habanero alone does not provide.

Sweet potato: Boiled yuca, regular boiled potato or extra corn can take its place.

Cilantro: Cilantro is a central flavor in this recipe, so I would not substitute parsley. If you dislike cilantro, use less or leave the chopped leaves out of the finished ceviche.

Peruvian Ceviche Variations

Make it less spicy: Remove the seeds and membrane from the habanero or replace it with serrano or jalapeño.

Use ají limo: Swap the habanero for ají limo if you can find it. It gives the ceviche a more traditional Peruvian flavor.

Add avocado: Fold in diced avocado immediately before serving. It is not part of a classic Peruvian presentation, but it tastes really good with the lime and chile.

Make ceviche tostadas: Spoon the finished ceviche onto crisp tostadas and add sliced avocado.

Try mixed seafood: Add scallops or cooked shrimp, but make sure every type of seafood is purchased and prepared appropriately for how it will be served.

What to Serve with Peruvian Ceviche

I usually serve this with boiled sweet potato or yuca, corn and tortilla chips. The starch balances the lime and chile, and the chips make it very easy to keep eating.

For a bigger spread, serve it with tostones. They are crisp, salty and basically made for scooping up ceviche. My shrimp aguachile is another good option if you want a full raw-bar situation.

You could also pair it with salmon crudo or serve it before Ensenada fish tacos. For drinks, a cold lager or a tart margarita works really well.

Can You Make Ceviche Ahead of Time?

You can prepare most of the components a few hours ahead, but do not combine the fish and lime juice until shortly before serving.

Cut the fish and keep it tightly covered in the coldest part of the refrigerator. Slice and soak the onion, chop the cilantro and prepare the leche de tigre separately. Add the marinade to the fish 5 to 20 minutes before you want to eat.

Once the lime hits the fish, the texture starts changing immediately.

How to Store Peruvian Fish Ceviche

Ceviche is best eaten as soon as it is made. If you have leftovers, refrigerate them immediately in an airtight container and eat them within 24 hours.

The fish will continue to firm up in the lime juice, so leftover ceviche will not have the same texture. Do not freeze finished ceviche. The onion, herbs and fish will all suffer, and nobody wants sad defrosted ceviche.

Frequently Asked Questions About Peruvian Ceviche

Does lime juice cook the fish in ceviche?

Not in the same way heat does. Acid denatures the proteins, turning the outside of the fish firm and opaque, but it does not reliably destroy all harmful microorganisms. Ceviche should still be treated as raw seafood.

How long should ceviche marinate?

For this recipe, marinate the fish for 5 to 20 minutes. A shorter time gives you a tender, softer center; a longer time produces firmer fish. Serve it immediately once it reaches the texture you like.

Can I use frozen fish for ceviche?

Yes, provided it was properly handled, thawed in the refrigerator and sold as suitable for raw preparation. In fact, proper commercial freezing helps destroy parasites. Ask your fishmonger instead of relying only on labels like “fresh” or “sushi-grade.”

Is Peruvian ceviche spicy?

This version can be quite spicy because it contains habanero and optional ají amarillo. Use less habanero or substitute serrano or jalapeño for a milder ceviche.

What is the difference between Peruvian ceviche and Mexican ceviche?

Peruvian ceviche usually features larger pieces of white fish, a short marinating time and leche de tigre. It is commonly served with sweet potato and corn. Mexican ceviche often marinates longer and may include tomato, cucumber, avocado or seafood such as shrimp.

Can I make ceviche without cilantro?

Yes, although it will change the flavor. I would simply leave it out instead of replacing it with parsley, which gives the dish a very different taste.

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