Peruvian Ceviche with Tiger's Milk

Peruvian ceviche with Tiger's Milk is one of the most famous Latin American ceviche recipes. Tiger's Milk is a mixture of lime juice, raw fish, ginger, red onion, and celery that's strained and used to marinate fresh raw fish. It's served with sweet potato, limo pepper (aji limo), red onion, choclo (large corn kernels), and cancha (toasted corn kernels).

Ingredients for Peruvian Ceviche with Tiger's Milk

• Fresh white-fleshed fish: I used Sea Bass, but you can use Mahi Mahi, Striped bass, or Grouper. Any white-fleshed, semi-firm fish will do.
• lime juice: is desired because of their high acidity, but you can use lemon juice too.
• Celery: is used to make Tiger's Milk and it is highly recommended because it gives Tiger's Milk its characteristic flavor.
• Ginger: also provides flavor for Tiger's Milk. It gives it punch and tang. If you don't have fresh ginger, add ¼ teaspoon dry ginger, although the flavor of the ceviche will change slightly.
• Garlic: flavors Tiger's Milk, but you can omit it if you don't like garlic.
• Ice cubes: it's recommended to keep all ingredients as cold as possible, so ice cubes are added to keep the Tiger's Milk fresh.
• Aji Limo (Limo Pepper): also known as Lime Lemon Drop Peppers are native to Peru and widely used. They are medium-hot and you can use jalapeños if you can't find them.
• Red Onion: is a must for authentic Peruvian ceviche. It must be sliced very thinly.
• Sweet Potato: the sweetness from sweet potato helps cleanse the palate from the spicy pepper and tangy lemon. It balances the dish perfectly. It is desired to use the sweetest most vibrant-colored sweet potatoes, but any type will do.
• Choclo: is a type of corn native to Peru. They are large, meaty corn kernels, and you can find them at most Latin grocery stores. You can use regular corn kernels in a pinch.
• Cilantro: is used as a topping and can be omitted if you don't have it.

How to Make Peruvian Ceviche with Tiger's Milk

1. Make the Tiger's Milk: place the lime juice, ¼ cup cubed fish, celery, ¼ cup sliced red onion, garlic, ginger, and 2-3 ice cubes in a blender and blend util smooth. Strain the mixture and discard the solids.

2. Pour the Tiger's Milk over the fish and mix until well combined. Stir in the chopped cilantro and sliced Aji limo. Season with salt.

3. Serve immediately with thinly sliced red onion on top and alongside sliced, cooked sweet potato and choclo.

Tips to Make the Best Peruvian Ceviche with Tiger's Milk:

• Adding ice to the blender when making Tiger's Milk is important. We want to keep the raw fish as fresh as possible.
• Slice the red onion as thinly as possible and use the sweetest sweet potatoes you can find.
• Peruvian ceviche is served immediately contrary to other ceviche recipes which are marinated in the lime juice. If you don't like raw fish, you can leave the fish in the lime juice for 20 mins before serving.