Peruvians absolutely love ceviche! Their streets are packed with “cevicherias.” They also love their Leche De Tigre, ceviche juice and liquor. This video teaches you how to make both, simply. All you need is your fresh halibut or any white meat fish.
My good buddy, Tony Parks and his crew, the boys of Team Sewer (George, Roby, and Greg) have been staying on top of the halibut bite. Their results have been impressive. Tony’s crew is finding that the halibut are staging themselves on canyon’s edges ambushing prey rather than shoreline staging, their more common pattern.
My hat is off to Tony and the Boys for their ability to travel our coastline and be consistent with their results. Speaking of traveling, my new recipe is taken directly from the heart of South American ceviche land: Peru. Their streets are lined with “cevicherias,” each having their own combinations of vegetables, fish and a special drink called Leche De Tigre—ceviche juice combined with liquor! It’s the perfect drink for fishermen.
Halibut is perfect for Peruvian ceviche since their preferred ceviche is made with the white meat of the snapper.
Get ready to start boiling some sweet potatoes, squeezing some citrus and getting a little happy creating your own Halibut Peruvian Ceviche with Leche De Tigre!
Halibut Peruvian Ceviche & Leche de Tigre
- 2 Pounds of halibut cut into 1/2” cubes (any white fish will do)
- 6 Small sweet chili peppers sliced (optional: add a Thai pepper for some heat)
- 2 Medium sized sweet potatoes
- 1 Red onion, julienned
- 1 Bundle cilantro, chopped
- 10 Medium limes juiced
- 2 Medium oranges juiced
- 1 Tbsp. of salt
- 1 Tbsp. pepper
- 1 Bottle of Tequila, Rum or Peruvian Pisco
- Add the fish into a mixing bowl then add the salt and pepper. Then continue to add red onions, chili peppers and cilantro. Add the lime juice, orange juice, mix, then refrigerate for no more than one hour.
- Peel the potatoes and then add them into a pot of cold water. Turn on the heat and boil until they are tender. Use a pairing knife to pierce into the center of the sweet potato to check for tenderness. Allow the sweet potatoes to cool, then cut them into 1/4” rounds.
- Pull the ceviche out of the refrigerator and begin to plate. Use a slotted spoon to retrieve the ceviche, reserving its juice for the leche de tigre.
- Serve the ceviche with a side of sweet potatoes.
- Grab your favorite tumbler glass and add a couple of ice cubes. Now pour out of reserved ceviche juice into the tumbler and then add an ounce of either tequila, rum or Peruvian pisco.