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If there’s one dish that encapsulates the vibrancy of Peruvian cuisine, it’s ceviche. Bursting with fresh ingredients, bold flavors, and a touch of spice, ceviche has become a beloved staple around the world. My Peruvian Tuna Ceviche Is A Flavorful Fusion of Cultures is a modern take on this classic dish. It features tender sashimi tuna cooked in a zesty aji amarillo leche de tigre sauce. This appetizer is light, refreshing, and packed with just the right amount of heat—the perfect way to awaken your taste buds.
Jump to RecipeA Japanese Influence on a Peruvian Classic
Ceviche’s roots run deep in Peru, but the dish as we know it today owes much to Japanese culinary techniques. With the arrival of Japanese immigrants in Peru during the late 19th and early 20th centuries, the influence of Japanese techniques are visible as it is in this dish. Sashimi, the Japanese art of serving raw fish, influenced how Peruvians prepared, preserved and presented ceviche. The result is a dish that combines the meticulous preparation of sashimi with the vibrant, citrusy marinades of Peruvian cuisine.
This fusion is particularly evident in my tuna ceviche. Tuna, a favorite in Japanese sashimi, shines here, delicately “cooked” by the acid in the leche de tigre. The aji amarillo—a Peruvian yellow chili—adds a uniquely fruity heat that elevates the dish to new heights.
The Magic of Leche de Tigre
Leche de tigre, or “tiger’s milk,” is the heart and soul of any good ceviche. This citrus-based marinade does double duty: it tenderizes the fish and infuses it with a burst of flavor. For this recipe, I’ve taken the traditional leche de tigre and infused it with aji amarillo, giving the sauce a vibrant yellow hue and a balance of tangy and spicy notes. The combination of lime juice, garlic, ginger, and aji amarillo creates a marinade that’s as bold as it is addictive.
Why You’ll Love This Dish
Peruvian Tuna Ceviche is the epitome of a perfect appetizer. It’s light, fresh, and packed with layers of flavor. The richness of the tuna is beautifully balanced by the bright acidity of the leche de tigre, while the aji amarillo brings just enough heat to keep things interesting. Plus, this dish is as visually stunning as it is delicious, with vibrant colors that make it a showstopper at any gathering.
The Leche de Tigre
The assembling of the dish
The Peruvian Tuna Ceviche plated
Peruvian Tuna Ceviche is a flavorful fusion of cultures
My Peruvian Tuna Ceviche is a flavorful fusion of cultures. I made this for a Peruvian friend of ours and she absolutely loved it.
Ingredients
Leche de Tigre
- 1/4 Cup Lemon juice
- 1/4 Cup Orange juice
- 3/4 Tsp fine salt
- 1/4 Tsp Garlic minced
- 1/4 Tsp Fresh ginger minced
- 1/2 Cup Olive oil
- 2 Tbsp Aji amarillo
Tuna and assembly
- 1 Lb Sashimi Tuna
- 12 Pieces Gluten free crackers
- 1 Tsp Sesame seeds
- 1 Whole Radish thinly sliced
- 1/4 Whole Jalapeno sliced
- 1/4 Whole Fresno sliced
- 1/2 Whole Lime quartered
Instructions
Leche de Tigre
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Combine all ingredients in a small cuisinart. Blend until combined and set aside.
Tuna and assembly
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Place individual pieces of the tuna on a large serving tray. Pour the Leche de Tigre over the the fish and the whole plate. Let "cook" for at least 5 minutes. Top each piece of tuna with the gluten free cracker. Add the jalapenos and fresnos alternately on the tuna. Garnish the plate with the radishes and the limes. Finish by topping with the sesame seeds. Serve and enjoy!
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