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The bowl that will leave you counting the minutes till lunchtime.

My go to lunch dish when I'm on autopilot mode. Satiating, energizing and a perfect symphony of textures and colours. Go crazy with toppings and be sure to toss in a bunch of herbs.

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Peruvian-Style Ceviche with Avocado

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Total Time:

1 hour 15 minutes

Yield:

8–10 slices

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This Peruvian-style ceviche is a vibrant explosion of flavor! Tender, citrus-marinated croaker combines with creamy avocado, crisp red onion, and a hint of fiery chili, all brought together by a zesty Tiger's Milk marinade. It's an incredibly fresh, light, and utterly unforgettable dish that's perfect for a warm day.

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Ingredients

For the Ceviche

130g skinless croaker fillet, very fresh, cut into 1-inch cubes

½ red onion, very thinly sliced

½ avocado, diced

1 ají red chili, thinly sliced

Fresh coriander leaves, for garnish

Salt, to taste

For the Tiger’s Milk Base

50g celery, roughly chopped

50g white onion, diced

1 garlic clove, peeled

10gm fresh ginger, peeled

1Tbsp fine salt

40g coriander stems

For the Full Tiger’s Milk

75ml freshly squeezed lime juice (from about 3-4 limes)

100g ice cubes

15g skinless croaker, very fresh

2 Tbsp prepared Tiger's Milk Base

Instructions

1. Prepare the Tiger's Milk Base: In a mixing bowl or small food processor, purée the celery, white onion, ginger and ginger. Add the coriander stems to the purée. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
2. Prep the Ceviche Ingredients: While the base chills, cut the 130g of croaker into 2cm cubes. Dice the avocado and thinly slice the red onion and chili. Keep these ingredients separate and refrigerated until ready to assemble.
3. Make the Full Tiger's Milk: Remove the coriander stems from the chilled Tiger's Milk Base. Transfer the base to a high-speed blender. Add the fresh lime juice, ice cubes, and 15g of raw croaker. Blend on high speed until completely smooth. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all the liquid. Taste and adjust with additional salt if needed. Refrigerate for at least 5 minutes to chill thoroughly.
4. Assemble the Ceviche: In a chilled serving bowl, combine the cubed croaker and diced avocado. Pour the prepared Full Tiger's Milk over the fish and avocado, just enough to slightly cover. Gently stir to combine.
5. Garnish and Serve: Immediately garnish with the thinly sliced red onion, red chili slices, and fresh coriander leaves. Serve straight away to enjoy its optimal freshness and flavor.

Tips

Lime Juice Secret: When juicing limes, avoid squeezing them completely dry. This prevents the juice from turning bitter and ensures a cleaner, brighter flavor.

Serve Immediately: Ceviche is best enjoyed within 1-2 minutes of assembly. The lime juice "cooks" the fish, and over-marinating can change the texture.

Allergens: Contains celery

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