Fresh, bright, spicy, and full of flavor: classic ceviche with its irresistible leche de tigre is one of the most iconic combinations in Peruvian cuisine. Delicate fish, lots of lime, ají, and cilantro come together with a leche de tigre you’ll want to drink straight from the bowl. I included all my favorite tips so you can recreate it at home with that authentic Peruvian flavor, perfect for warm days, gatherings, or whenever you crave a taste of Peru.
Find the full recipe in two of my cookbooks: The Ultimate Peruvian Classics and Peruvian Culinary Revelations.
This recipe is in
The Ultimate Peruvian Classics
in English & en español
What’s inside: Ceviche, Lomo Saltado, Ají de Gallina, Arroz Chaufa, Arroz con Pato, Arroz Tapado, Tallarines Rojos, Tallarines a la Huancaína, Papa Rellena, Empanadas, Tamales & Humitas, Caldo de Gallina, Chupe de Camarones, plus bonus Pollo a la Brasa, Pollo al Horno and Anticuchos.
Prefer Spanish? Get the Spanish edition
This recipe is in
Peruvian Culinary Revelations
in English & en español
What’s inside: Lomo Saltado, Ceviche, Aguadito, Papa a la Huancaína and Picarones.
Prefer Spanish? Get the Spanish edition
More recipes in this book
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