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Ceviche de Corvina mit Tigermilch in einer tiefen Schüssel, garniert mit Koriander und Limettenringen, daneben knusprige Süßkartoffel-Chips, elegantes schlankes Weißweinglas mit Sauvignon Blanc Amisfield aus Central Otago, Neuseeland, leicht beschlagen.

Sea Bass Ceviche with Tiger's Milk & Sweet Potato Chips

Fresh Corvina marinated in a classic “tiger’s milk” sauce made with lime, ají amarillo, and cilantro, served with crispy sweet potato chips and red onions. Peru’s national dish meets New Zealand wine—ready in 30 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Fish dish
Cuisine Peruvian
Servings 2 people
Calories 420 kcal

Equipment

  • 1 Scharfes Filetiermesser
  • 1 Schneidebrett
  • 1 Rührschüssel (gekühlt)
  • 1 Zitruspresse
  • 1 Stabmixer oder Mixer
  • 1 Frittiertopf oder Pfanne für die Chips
  • 1 Feinsieb
  • Kühlschrank

Ingredients
  

FOR THE CEVICHE:

  • 400 g fresh Corvina or another white fish such as sea bass or sea bream, skinless and boneless, cut into cubes about 2 cm in size
  • Juice from 6–7 limes about 150 ml
  • 1 teaspoon of salt
  • ½ red onion sliced into paper-thin rings
  • 1 tbsp fresh cilantro coarsely chopped
  • 1 teaspoon of ají amarillo paste or to taste, or alternatively, mild chili paste
  • 1 garlic clove finely grated
  • 1 cm fresh ginger finely grated

FOR TIGER MILK:

  • 100 ml lime juice freshly squeezed
  • 50 ml Fish stock kalt
  • 1 teaspoon of ají amarillo paste
  • 1 garlic clove
  • 1 cm fresh ginger
  • 1 tbsp fresh cilantro
  • Salt to taste

FOR THE SWEET POTATO CHIPS:

  • 1 medium-sized sweet potato
  • Neutral oil for deep-frying
  • Fleur de sel
  • 1 A pinch of cumin

FOR SERVING:

  • Fresh cilantro
  • Thin slices of lime
  • Chili Rings optional
  • A few kernels of corn Cancha, roasted – optional

Instructions
 

PREPARATION:

  • Cut the fish into cubes about 2 cm in size and chill immediately.
  • Slice the red onion into paper-thin rings, soak them briefly in cold salted water, and drain them—this reduces the sharpness.
  • To make the tiger milk, blend the lime juice, fish stock, ají amarillo paste, garlic, ginger, and cilantro in a blender until smooth, then strain through a fine sieve.
  • Chill the Tiger Milk.

COOKING STEPS:

  • Peel the sweet potato and slice it into paper-thin slices using a mandoline or a knife.
  • Heat the oil in a pot to 170°C and fry the chips in batches for 2–3 minutes until golden brown.
  • Drain on paper towels and season immediately with fleur de sel and a pinch of cumin.
  • Combine the fish in a chilled bowl with lime juice, salt, garlic, ginger, and ají amarillo paste.
  • Let it marinate for 10 minutes—the fish will turn white and firm on the outside, while remaining tender on the inside.
  • Fold in the onions and fresh cilantro.
  • Just before serving, pour the tiger milk over the fish and gently toss to combine.

SERVE:

  • Serve the ceviche in deep, chilled plates or bowls.
  • Pour the Tiger Milk generously over it—it’s an integral part of the dish, not just a sauce.
  • Arrange the sweet potato chips decoratively or place them next to the dish.
  • Garnish with fresh cilantro, lime wedges, and optional chili rings.
  • Serve immediately—ceviche won’t wait for anyone.

SIDE DISHES:

  • Roasted corn (Cancha)
  • Avocado slices with lime
  • Boiled sweet potatoes as an alternative to chips

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 28gFat: 14g
Keyword Ceviche Corvina, Fish dish that doesn't require cooking, Marlborough, Peruvian ceviche, Sauvignon Blanc Ceviche, Sweet Potato Chips, Tiger Milk Recipe, Wine from New Zealand
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