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Make China Chilcano's Ceviche Clásico at Home!

June 2017

According to China Chilcano Head Chef Carlos, every ceviche must have five ingredients: fish, lime juice, onion, pepper, and celery. After that, feel free to experiment! This recipe is infinitely adjustable, and will work with a variety of fish, vegetables, and chilies.

Ceviche Clásico

Serves 4

1 pound red snapper filets or other firm fleshed white fish, diced in ½” cubes  
1 teaspoon sea salt
Leche de Tigre (recipe below)
1 Peruvian aji limo or other spicy chili, finely chopped (for garnish)
1 red onion, finely julienned (for garnish)
2 stalks celery, finely chopped (for garnish)
½ bunch cilantro, chopped (for garnish)
1 sweet potato, cubed and blanched for 5 minutes (for garnish)
Choclo (Peruvian corn – find in Latin stores – optional, for garnish, or substitute corn kernals)
Cancha (dried, toasted Peruvian corn – find it in Latin stores – optional, for garnish)

Set your serving bowl in a larger bowl filled with ice – your goal is to keep the serving bowl as cold as possible. Put your diced fish in the bowl, and toss with the salt. Add enough of the Leche de Tigre to coat the fish. Toss a few times to make sure all of the fish touches the acid of the marinade. Add the garnishes to the top of the fish, composing the plate however you like – onions on one side, sweet potatoes on another, cilantro sprinkled all over, etc. Serve immediately, making sure to toss everything together just before serving.

Leche de Tigre:


1 cup ice
1½ cups snapper scraps, cold
1 cup fish stock, cold
2½ tablespoons red onion, minced
2½ tablespoons yellow onion, minced
1/3 cup celery, minced
2 tablespoons sea salt
2 tablespoons
1 clove garlic, minced
2 cups lime juice, cold
1 tablespoon cilantro stems
2 teaspoons Peruvian aji limo, or another spicy chili


In a blender, add the ice, fish scraps, lime juice, and salt. Blend until smooth. Then add the onions, celery, and garlic, and blend again. Add the cold fish sauce, and blend at maximum speed for 1 minute. Add the pepper and cilantro stems, and pulse 3-4 times, just enough to break down the pepper and cilantro stems. Let the mixture sit and infuse for 5 minutes, then strain through a fine mesh strainer. Note: Leche de Tigre must be made day of to keep its flavors fresh and vibrant.