Ceviche | The Council Cookbook

The Origin

On Peru's Pacific coast, where the Humboldt Current brings some of the world's richest waters, ceviche was born.

Lima

Peru

The undisputed home of ceviche, where it's not just a dish but a national treasure, protected by law, celebrated with its own holiday.

Capital Lima

National Dish Ceviche

Holiday June 28 - Día del Ceviche

The Science of Citrus

The Moche civilization was making ceviche 2,000 years ago, using the fermented juice of a local fruit called tumbo. When Spanish colonizers brought limes from Spain, the modern ceviche was born.

The acid in lime juice denatures the proteins in raw fish — the same chemical process that happens when you apply heat. The fish turns opaque, firms up, and becomes "cooked" without ever touching a flame.

In Peru, ceviche is eaten fresh — made minutes before serving. The old tradition of marinating for hours has given way to a quick "curing" that preserves the fish's delicate texture.

The leche de tigre ("tiger's milk") — the citrus-fish juice left in the bowl — is considered the prize. It's drunk straight, used as a hangover cure, and sometimes served as a shot before the meal.

"In Lima, a ceviche that sits longer than 15 minutes is no longer ceviche — it's fish salad."

Abuela Says

"Smell the fish before you buy it. If it smells like the ocean, it's good. If it smells like fish, walk away. Ceviche is only as good as your fish."

The Craft

Ceviche is simple. Simple things require perfection.

The Fish

Freshness is non-negotiable. The fish should be firm, translucent, and smell like the sea. Corvina, sea bass, flounder, or any firm white fish works. Tell your fishmonger it's for ceviche — they'll know.

The Lime

Use key limes if you can find them — they're what Peru uses. Regular Persian limes work fine. Fresh-squeezed only. Never bottled. The juice should be tart, bright, and abundant.

The Ají

Ají amarillo is Peru's signature chile — fruity, medium-hot, and irreplaceable. If you can't find it, use a small amount of habanero or serrano, but know you're compromising.

The Ingredients

Classic Peruvian ceviche — simple, bright, perfect.

The Fish

Non-Negotiable Freshness

1 lb Fresh firm white fish Corvina, sea bass, flounder, or halibut

The Leche de Tigre

The Soul

1 cup Fresh lime juice About 8-10 limes
1 tbsp Ají amarillo paste Or 1/2 fresh ají amarillo, seeded and minced
1 clove Garlic, minced
2 tbsp Fish stock or clam juice Optional but traditional for depth
1/2 tsp Salt

The Aromatics

1/2 Red onion, very thinly sliced Soak in ice water 10 minutes to mellow
2 tbsp Fresh cilantro, chopped
1 stalk Celery, very finely minced Optional but adds crunch

Traditional Garnishes

2 Slices of camote (sweet potato) Boiled until tender
1/2 cup Choclo (Peruvian corn) Or substitute cancha (toasted corn)
1 Lettuce leaf For presentation

The Method

Speed is everything. Work cold. Serve immediately.

Prepare the Fish

Cold and precise.

Make sure your fish is very cold. If it's not, put it in the freezer for 15 minutes before cutting. Cold fish cuts cleaner.

Remove any skin, bones, or bloodlines from the fish. Cut into 3/4-inch cubes. Keep the pieces relatively uniform for even "cooking."

The Cut Matters

Pieces that are too small will overcook in the lime. Pieces that are too large won't cure properly in the center. 3/4-inch is the sweet spot.

Place cut fish in a non-reactive bowl (glass or ceramic). Season lightly with salt. Refrigerate while you prepare the leche de tigre.

Make the Leche de Tigre

The tiger's milk — the essence of ceviche.

Juice your limes. You need about 1 cup. Strain out any pulp and seeds.

In a blender, combine lime juice, ají amarillo paste, garlic, fish stock (if using), and salt. Blend briefly — just enough to combine. Taste and adjust salt.

Flavor Balance

The leche de tigre should taste bright, spicy, and slightly salty. Remember it will mellow when it hits the fish. It should seem a touch too intense on its own.

Keep the leche de tigre cold. If not using immediately, refrigerate.

Prepare the Accompaniments

While the fish waits.

Slice the red onion paper-thin. Soak in ice water for 10 minutes to remove harsh bite, then drain and pat dry.

If using sweet potato, boil or steam until tender. Slice into rounds. If using choclo (Peruvian corn), cook according to package directions.

The Cure & Serve

This happens at the last possible moment.

Just before serving — and only then — pour the cold leche de tigre over the fish. Add the drained red onion and cilantro. Toss gently.

Timing Is Everything

The fish begins "cooking" the moment lime hits it. For classic Peruvian texture, serve within 5-10 minutes. The fish should be opaque on the outside, still slightly translucent in the center.

Taste and adjust salt if needed. The flavors should be balanced — sour, salty, spicy, fresh.

Serve immediately in a shallow bowl. Garnish with sweet potato slice on one side and corn on the other. Include a small cup of extra leche de tigre on the side — for sipping.

The Ritual

In Peru, the leche de tigre is drunk first, like a shot. It's said to be "levanta muertos" — it raises the dead. An excellent hangover cure.

Troubleshooting

When things don't go as planned.

Fish Is Rubbery

It cured too long. Peruvian ceviche should be served within minutes of adding the lime. Next time, cure less.

Fish Tastes Raw

Cut the pieces smaller, or let it sit 2-3 minutes longer. The exterior should be opaque, the center can be slightly translucent.

Too Sour

Add a pinch of sugar to balance. Or next time, use slightly less lime juice and add some fish stock to round out the flavor.

Fish Smells Fishy

Your fish wasn't fresh. This cannot be fixed. Always buy the freshest fish possible, and tell the fishmonger it's for ceviche.

Variations

Peru has many ceviches. The world has even more.

Ceviche Mixto

Mixed seafood — fish, shrimp, octopus, squid. Each protein cures at different rates, so blanch the shellfish briefly first.

Ceviche Negro

Made with chicha morada (purple corn drink) or squid ink. Dramatic color, slightly sweeter flavor.

Ecuadorian Style

Cured longer (30 minutes to hours), served with tomato ketchup, popcorn, and plantain chips. Different tradition, equally valid.

Nikkei Style

Japanese-Peruvian fusion. Add soy sauce, ginger, sesame oil. Serve with wonton crisps. Lima's Nikkei tradition is legendary.

Terminology

The language of ceviche.

Ceviche / Cebiche

Both spellings are correct. Raw fish cured in citrus.

Leche de Tigre

"Tiger's milk" — the citrus marinade, drunk as a shot

Ají Amarillo

Peru's signature yellow chile — fruity and medium-hot

Camote

Sweet potato, traditional accompaniment

Choclo

Large-kernel Peruvian corn

Cancha

Toasted corn kernels, served alongside