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The Cebiche is one of the main dishes in the peruvian coast and the flag of our cultures fusion. It contains andean peppers and sweet potato, coastal fishes, lime juice (the lime was brought by spanish people but it’s originary of Africa), onion and toasted corn, among others. The Leche de Tigre (tiger’s milk) is the name of the juice produced from its ingredients; if you need a reconstituent, you won’t find anything better.

Unlike mexican/ecuadorian cebiche, the peruvian doesn’t have tomatoe, neither coconut milk, as tahitian cebiche. This recipe is for 8 people. It’s not complicated, go for it.
Ingredients:

• 1 kg (2.2 lb) of white sea bass (or any white fish, fresh and thick: sole, for example)
• 3 medium onions cut into julianne
• Juice of 8 - 10 limes
• 5 limo chili/pepper, chopped
• Salt
• 1 1/2 tablespoon of chopped cilantro
• 3-5 cloves of garlic, ground
• 3 lettuce leaves
• 3 sweet potatoes
• 8 pieces of corn, 2 cm (almost an inch) width
• 1 limo chili/pepper in slices, for decoration

Preparation:

Cook the corns with some aniseeds (if you want, you can remove the kernels after cooking). In another pot, cook the sweet potatoes, peel them and cut in slices, 2 cm width.

Wash and clean the fish with water and salt. Cut it in little pieces of 1-2 cm (1-0.5 inches).

Put the fish in a big dish and season with the garlic and salt. Add the chopped limo chili/pepper, the cilantro and the just squeezed lime juice. Let it go down for 10 minutes.

Taste the spice of the juice. Add the onions over the fish.

Decorate with the corn, the limo in slices, the sweet potatoes and the lettuce leaves.

(If you’re in summer and eat it drinking a beer, you’ll feel in heaven!). ¡Buen provecho!

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