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Fresh Peruvian Ceviche Recipe with Leche de Tigre and Choclo Corn

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A vibrant and refreshing Peruvian ceviche featuring firm white fish marinated in a tangy leche de tigre, served with authentic choclo corn. Perfect for summer entertaining and quick to prepare.

Ingredients

Scale
  • 1 lb (450g) firm white fish (sea bass, snapper, or tilapia), cut into 1/2-inch cubes
  • 1 cup (240 ml) freshly squeezed lime juice (about 8–10 limes)
  • 1 medium red onion, thinly sliced and soaked in cold water
  • 1 small aji amarillo or yellow chili pepper, seeded and finely chopped (substitute jalapeño if needed)
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, finely grated
  • 1/4 cup (60 ml) fish stock or cold water
  • Salt to taste (kosher salt recommended)
  • Freshly ground black pepper to taste
  • 1 cup (150g) cooked and drained choclo corn (large-kernel Peruvian corn; frozen or fresh)
  • Optional: a few ice cubes to keep ceviche chilled

Instructions

  1. Rinse fish cubes under cold water and pat dry with paper towels. Set aside.
  2. Thinly slice red onion and soak in cold water for 10 minutes. Drain well and set aside.
  3. In a bowl, whisk together lime juice, minced garlic, grated ginger, chopped aji amarillo, fish stock, salt, and pepper to make the leche de tigre.
  4. Pour leche de tigre over fish cubes and gently stir to coat. Cover and refrigerate for 10-15 minutes until fish turns opaque and firm.
  5. Stir in drained onions and chopped cilantro gently after marinating.
  6. If using fresh choclo corn, boil kernels in salted water for 10-15 minutes until tender but firm. Drain and cool. Frozen corn can be steamed or boiled similarly.
  7. Serve ceviche in shallow bowls, ladle some leche de tigre over the top, and garnish with choclo corn on the side. Add ice cubes if desired to keep chilled.

Notes

Use the freshest fish possible for best texture and flavor. Do not over-marinate the fish to avoid a rubbery texture; 10-15 minutes is ideal. Adjust spice level by varying the amount of aji amarillo. Adding a pinch of sugar to the leche de tigre can balance acidity if needed. Serve immediately for best taste and texture. Leftovers can be refrigerated up to 24 hours but texture will change.

Nutrition

Keywords: ceviche, Peruvian ceviche, leche de tigre, choclo corn, seafood, summer recipe, fresh fish, lime marinade, aji amarillo, Latin American cuisine

Find it online: https://gleamgulp.com/fresh-peruvian-ceviche-recipe-with-leche-de-tigre-and-choclo-corn-perfect-for-summer/