Fresh & Colourful Peruvian Ceviche

Seafood • 45 Min • Healthy

A Fresh & Colourful Peruvian Ceviche made with white fish, shrimp, lime juice, red onion, coriander, and a bright tiger’s milk marinade full of citrus and spice.

• 1 cup fish broth or water
• 3 cm fresh ginger
• 1 celery stalk
• 1/4 red onion
• 1 tsp chopped hot chili pepper
• 4 black peppercorns (optional)
• 4 coriander stems or more
• Juice of 2 limes

• 300 g hake, cod, or other fresh white fish, cut into cubes
• 1/2 cup peeled shrimp, cleaned
• 6 coriander leaves, chopped
• 1 small hot chili pepper, finely chopped
• Juice of 1 lime
• Salt to taste
• 1/2 red onion, thinly sliced
• Fresh coriander leaves for garnish
• Small ice cubes for serving

1. Prepare the Tiger’s Milk

Separate the coriander leaves from the stems. Reserve the leaves in the refrigerator.

2. Blend the marinade

In a blender or food processor, combine the celery, coriander stems, ginger, red onion, lime juice, hot chili pepper, black peppercorns, and fish broth or water. Blend until smooth and fully liquid.

3. Chill the tiger’s milk

Transfer the mixture to the refrigerator or freezer while preparing the ceviche.

4. Prepare the seafood

Peel and clean the shrimp. Cut the white fish into small cubes and place both in a large bowl.

5. Season the fish

Add salt, chopped coriander leaves, and a little chopped chili pepper. Mix gently and refrigerate for 15 minutes.

6. Soak the onion

Slice the red onion into thin half-rings and place it in ice water for 10 minutes to soften the flavour and keep it crisp.

7. Add the lime juice

Pour the juice of 1 lime over the fish mixture and stir gently.

8. Add the tiger’s milk

Pour enough tiger’s milk over the fish to partially cover it. Mix gently.

9. Finish the ceviche

Add the drained red onion and garnish with fresh coriander leaves.

10. Serve & Enjoy

Add a few small ice cubes just before serving. Serve immediately while cold and fresh.

· Prep Time: 15 minutes
· Marinating Time: 30 minutes
· Total Time: 45 minutes

· Blender or food processor
· Large mixing bowl
· Knife & cutting board
· Citrus juicer
· Small strainer

· Hake, cod, halibut, sea bass, or snapper all work well for ceviche.
· Use very fresh fish from a trusted fish market.
· Shrimp can be omitted if preferred.
· For extra heat, add more chili pepper.
· Ice water helps reduce the sharpness of the red onion.

· Refrigerator: Best eaten the same day, but it can be refrigerated up to 1 day.
· Freezer: Not recommended.
· Reheat: No reheating needed. Serve cold.

• Fresh, vibrant, and full of flavour
• High in protein and naturally light
• Perfect for warmer weather or during summer
• Beautiful presentation with colourful ingredients
• A restaurant-style dish that is easy to make at home

You may also enjoy our Fresh & Healthy Tuna Salad, try the Fresh Mexican Chicken Burrito, or go for a Korean Spicy Chicken Bowl.