Pickle & Preserve

Peruvian Ceviche (Lime-Pickled Fish)

February  6, 2015
0 Ratings
  • Serves 4
Author Notes

We make this all the time, especially in spring and summer, for a refreshing lunch or dinner. Peruvians serve this dish with corn-on-the-cob and boiled, sliced sweet potatoes, with a little of the juice poured over them--truly delicious! The sauce is called 'leche de tigre' (tiger's milk) in Spanish, because of the heat (rocoto peppers are VERY hot and spicy), and said to be an Aphrodisiac! The fish may seem raw when you read the recipe--be assured, it is not. The lime juice pickles the fish, turning it from clear to white, just as if it were heated, but keeps the light, fresh flavor of whatever fish (and/or shrimp) you use. Even friends and family who avoid any kind of sushi will approve of the fine flavor! —BeijingRose

What You'll Need
  • 1 1/2 lbs frozen or fresh tilapia or flounder, cut in small, thin strips
  • 1 lb small shrimp, de-veined, shelled, no tail
  • 3 fresh limes, juiced
  • 1-2 TBSP rocoto pepper sauce (or any good hot sauce)
  • 1 purple onion, sliced thin
  • 1 bunch fresh cilantro, chopped fine
  • boiled corn-on-the-cob & sliced boiled sweet potato as side-dishes
  1. Mix the raw fish and shrimp in a large bowl. In a separate bowl mix the juice of the fresh limes, the rocoto pepper sauce (found in many Latin grocery stores) or any good hot sauce, the purple onion and chopped cilantro.
  2. Pour over the fish and shrimp and mix well. Cover and set in the fridge for 30 minutes to an hour AT MOST! Meanwhile boil 2-3 sweet potatoes in the skin, for 30 minutes. Drain, rinse in very cold water and peel, then cut into thick slices. Boil your corn on the cob with a little salt until done. Drain and serve the Ceviche with the corn and sweet potatoes, letting them sit in the lime juice dressing. Garnish with fresh cilantro and serve cold!

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