Recipe: Peruvian Ceviche

Healthy, delicious, and apt. Be raw before steeping in your destiny.

This is a meal I shared with a Goddess, who came to me on journey of enlightenment.  The metaphor of the raw being cooked is not lost on the path of submission.

In Peru, the dish is made with the local sea bass, corvina, a nice white fish with a firm flesh.  It can be made with lime or the juice of bitter orange, though lime is more common.  It will most typically have thinly sliced onions, fresh hot pepper, lime juice, and salt and pepper.  You will also find it from time to time with choclo, the large grain Peruvian corn, or with cooked potato.  For aji amarillo, you can find this at a Latin supermarket either fresh or as a prepared sauce.

Mistress recommends, and she is right to do so, that one should first salt the onions and let them sit for a bit to draw out some of the harshness to the, before rinsing and incorporating.

  • 500 g fresh fish, cut into small dice
  • 10-15 key limes, juiced
  • 1 chilli pepper, such as Aji Amarillo, sliced thin diagonally
  • ½ medium red onion, peeled and sliced paper thin
  • Fresh coriander
  • Salt and pepper to taste
  • 1 clove of garlic, crushed to a fine paste

Dice the fish.  Add the juice of the lemons to the bowl.  Add crushed garlic.  Let marinate for 15-30 minutes.  Add hot pepper, salt and pepper to taste.  Sprinkle fresh, chopped coriander over top.  Serve it forth.

At times you will find ceviche served with a shot glass of leche del tigre.  Here is how to make it.

Leche del Tigre
  • 2 sticks of celery
  • 3 branches of cilantro
  • ½ of an aji pepper
  • 1/8 of an onion
  • 5 medium cloves of garlic
  • 1 tsp of minced ginger
  • 1 tsp of minced rocoto hot pepper
  • 1 cup of freshly squeezed lemon juice
  • 150 g of fresh white ocean fish
  • 5 cubes of ice
  • Salt to taste

Place everything in the blender and process to a smooth liquid.


In Mexico, the ensalada des mariscos from Campeche is a ceviche made using habanero peppers and a mixture of fish and shellfish such as conch, shrimp, and fish such as red snapper and those divine purple, pickled onions.  It is delicious.

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