Peruvian Ceviche with “Leche de Tigre”

Peruvian Ceviche on a natural fiber placemat

Do you want to taste a fresh and exotic starter?

Today, we propose you  a fresh and light idea : a Peruvian ceviche with a sauce called “Leche de Tigre” (tiger milk in English). This classic of Peruvian cooking will make your taste buds dance and please your guests.

This ceviche is a version inspired by Colombian  chef Juan Arbeláez’s recipe. Believe me, it is delicious!

Recipe for 6 (starters)


  • 750g of any white fish;
  • The juice of 6 limes;
  • 30g grated ginger;
  • The juice of 2 passion fruits;
  • 1 red onion cut into wedges;
  • Prawns;
  • Fresh coriander;
  • 2 sweet peppers;
  • 100ml coconut milk ;
  • Salt.
Peruvian Ceviche on a natural fiber placemat


  • 1st step

MARINED FISH: Cut the fish into 1cm cubes and leave to marinate with half the lemon juice and salt in the fridge for 1 hour.

  • 2nd step

LECHE DE TIGRE: In a blender, place 50g of fish, ¼ of the red onion, the peppers, the ginger, the rest of the lemon juice, the coconut milk, and a few sprigs and coriander leaves. Mix well and strain.

  • 3rd step

PASSION FRUIT JUICE: Collect the passion fruit pulp, mix it, and filter using a strainer.

  • 4th step

– Add the rest of the finely chopped red onion, the finely chopped coriander, the “Leche de Tigre” and the passion fruit juice to the marinated fish;
– Add the prawns;
– Arrange in small soup plates and garnish with a few coriander leaves;

– Enjoy!

And, as we say in Colombia ¡Buen Provecho!