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Recipe: Ceviche Clásico

5 persons / 30 minutes


Tiger’s milk is called that way because of the milky white color and because it is good for your resistance, it is a perfect hangover drink and…it is an aphrodisiac ayeayeaye!


  • 600gr sea bass
  • 1 red onion
  • 1 sweet potatoe
  • 1 hand of canchita (maïz chulpe)
  • 1 hand of choclo, Peruvian corn
  • 1 hand of cilantro leaves
  • salt

Tiger's milk

  • 10 limes
  • 2 cm peeled ginger
  • 1 stalk of celery
  • 2 chillies (without the seeds)
  • 3 cilantro stems
  • 4 cm sea bass
  • 2 ice cubes


  1. Boil the sweet potato and heat the canchita in a bit of oil on medium heat. Cover and cook until all the kernels have popped, about 7 minutes.
  2. Cut the potato in cubes of 2x2cm.
  3. Cut the red onion in thin slices and put them in cold water with salt.
  4. Cut the sea bass in pieces of 2x2cm. Keep 4cm for the tiger’s milk. Sprinkle salt over the fish.
  5. Mix de lime juice and the rest of the ingredients into tiger’s milk and strain the juice.
  6. Cover the sea bass in the tiger’s milk and leave for 15min.
  7. Rinse the onions rinse well with cold water to remove the 'onion sharpness' and to soften the structure.
  8. Put everything on a plate and garnish with the canchita, choclo, potato, onion and cilantro.