Ceviche Clásico Premium
A masterclass in acidity and freshness. The soul of Lima on a plate, featuring the freshest catch and our signature tiger's milk.
Crafting Stats
Chef's Secret
"Never let the fish sit in lime for more than 3 minutes. True ceviche is cured, not cooked through."
Ingredients
-
check_circle
500g Fresh white fish
Corvina, Sea Bass, or Flounder
-
check_circle
1/2 cup Lime juice
Freshly squeezed, chilled
-
check_circle
1 Red onion
Thinly julienned "pluma"
-
check_circle
Fresh cilantro
Finely chopped
-
check_circle
Sweet potato & Corn
Boiled, for balancing heat
Step-by-Step Guide
Chill and Prep
Cut the fresh fish into 2cm cubes. Place them in a chilled metal bowl. The temperature is critical for maintaining the fish's structural integrity and clean flavor profile.
Aromatic Infusion
Add salt, finely minced garlic, and a touch of ají limo (Peruvian chili). Gently toss to coat. Let the salt draw out the initial juices for 30 seconds before adding liquids.
The Tiger's Milk
Pour in the chilled lime juice. The juice should just barely cover the fish. Stir gently with a spoon for about 1 minute until the juices turn a milky white color—this is the legendary "leche de tigre".
To elevate your "leche de tigre," blend a few scraps of fish with lime juice, ginger, and celery. Strain this liquid back into your bowl for a deeper, more professional flavor profile.
The Final Flourish
Add the julienned red onion and fresh cilantro. Give it one last gentle stir. Serve immediately in a cold bowl, accompanied by a thick slice of boiled sweet potato and Andean corn.
Pairing Guide
The sharp acidity of ceviche demands a crisp, cold Pisco Sour or a dry Torrontés white wine.
local_barFish Masterclass
Learn how to select the freshest catch for your raw dishes.