This Peruvian ceviche recipe is more than just a dish—it’s a cherished family tradition passed down through generations. My grandmother, Manuela, in Lima, Peru, made it with the freshest ingredients and so much love, and my mother, Ines, carried on that tradition with her own delicious touch. Now, my son Noah has taken up the mantle, and every time he prepares it, the flavors are just as vibrant and refreshing as I remember. It’s a beautiful reminder that some of the best recipes are the ones that connect us across time and family.

Leche de tigre (serves 4)

This is the bright, spicy, and tangy citrus marinade that “cooks” the fish.

Ingredients

1 cup fresh lime juice (from 10–15 limes)

2 cloves garlic, smashed

1/2 aji limo or habanero chile, seeded and halved (aji limo can be purchased at most Latin markets)

1/2 small red onion, chopped

1/4 lb striped bass scraps (or other firm white fish scraps)

4 ice cubes

1 cup cilantro leaves

1/2 cup bottled clam juice (optional)

Salt to taste

Instructions

In a blender, combine the lime juice, garlic, chile, chopped onion, fish scraps, ice cubes, and cilantro leaves.

Blend until smooth.

Strain the mixture through a fine-mesh sieve into a bowl, pressing down on the solids to extract all the liquid.

Stir in the optional clam juice, season with salt, and chill until you are ready to prepare the ceviche.

Ceviche clásico (serves 4)

Ingredients

1–1.5 lbs sushi-grade firm white fish (such as fluke, striped bass, or snapper), cut into 1/2-inch cubes

1/2 red onion, very thinly sliced into half-moons

1/2 aji limo or habanero chili, sliced and reserved for garnish

Leche de tigre, prepared above

Ice cubes

Cilantro leaves for garnish

1 steamed sweet potato (camote), peeled and cut into chunks

1 steamed ear of corn (choclo), kernels removed

Lettuce leaves

Instructions

Rub the inside of a large, chilled bowl with the reserved chile slices to impart heat, then set them aside.

Add the cubed fish to the bowl, along with a pinch of salt and a couple of ice cubes. Mix well.

Add the lime juice, half of the sliced red onion, and a healthy splash of the chilled leche de tigre. Stir gently.

Let the mixture marinate for a minute or two.  Remove the ice cubes.

Check the seasoning and add more salt if needed.

Serve the ceviche immediately in a shallow bowl or on a bed of lettuce.

Garnish with the remaining red onion, cilantro, and the reserved slices of chile. Serve with steamed sweet potato chunks and corn kernels on the side.

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