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Cebiche Clásico


For the Leche de Tigre:

4 cups lime juice

20 ounces fish stock

¼ cup ice

3 tablespoons salt

2 large stalks celery

1 garlic clove

1 cup plus 1 tablespoon red onion, heart only

1 pound fresh fish

½ habanero pepper

1 large bunch cilantro

For the Cebiche:

14 ounces fresh fluke, cubes

2 teaspoons salt

Juice from 1 lime

1¾ cups leche de tigre

1 cup red onion, julienned, plus extra for garnish

1 fresh habanero pepper

1¼ cup cooked sweet potato, sliced

1 cup choclo*

Minced cilantro for garnish


*Look for this Peruvian corn in the freezer section of a Latin American market.

1. Make the leche de tigre: In a blender, combine all ingredients but habanero and cilantro. Blend until all the ingredients are creamy. Strain the liquid, discarding any solids. Return liquid to blender and add the habanero and cilantro. Blend for no more than 10 seconds (you want flavor, but not color), then strain. Skim away foam.

2. Make the cebiche: In a bowl, combine fish, salt, and lime and mix to incorporate. Add leche de tigre, red onion, and habanero and mix. Taste for seasoning, adding more salt and lime if needed. Transfer to a chilled bowl and garnish with sweet potato, choclo, red onion, and cilantro.

From Redux: Ceviche

Print Recipe