• 25 minutes
  • Serves 4 to 6

This is one of the founding dishes of Liberty Kitchen going back to 2010. We believe in bringing new, inspiring dishes from the coastal cities around the globe. This relatively new dish was the blending of two cultures rich with ties to the sea: the fisherman in Peru have a heavy Japanese influence, so you can see in this recipe that combining of both a more classic cured ceviche typical in South and Central America with the Japanese preference for raw, lightly seasoned fish. The true secret is the Leche de Tigre, the sauce which ‘lightly’ cures and seasons the sliced fish. Leche de Tigre is known to be an aphrodisiac in Peru….just saying!

For pairing, the surfers in Peru tend to have their post-surf tiradito with a local beer or a Pisco sour. In more formal instances, you might see again a Pisco sour, or something tart or oaky in a white wine to balance the chilis and the ginger.” – Lance Fegen, Liberty Kitchen & Oysterette, Liberty Kitchen at The Treehouse

LIberty Kitchen Peruvian Ceviche



  • 1.5 red snapper, yellow-fin tuna, scallop, salmon, or any fresh fish (your choice of one type of fish or several)

Leche de Tigre

  • 2 oranges, juiced (1 zested)
  • 6 limes, juiced
  • 1/2 celery stalk, minced
  • 1 clove garlic
  • 1/2 Tbsp ginger root, freshly grated
  • 1/2 small jalapeño, seeded
  • 1 Tbsp yellow onion, diced
  • 2 oz snapper or white fish
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Pre-Chilled Plates or Pre-Chilled Large Serving Platter

  • 1 jalapeño or red Fresno chili, sliced paper thin (with seeds)
  • 4 sprigs cilantro
  • 2 Tbsp avocado oil
  • 2 tsp grey, smoked, or pink sea salt


Leche de Tigre

  1. Combine all of the ingredients in a blender and blend until smooth. Immediately place in the refrigerator while prepping the remaining items for the Tiradito.

Service Plating:

  1. Slice the fish selections as thinly as possible (you may slice them thicker depending on your personal preference. In Peru you see many different variations of thickness).
  2. Arrange the pieces of the fish onto the chilled plate. When you are ready to serve, drizzle the Leche de Tigre over the slices. You may need to spread the curing sauce over the pieces for better coverage. If you do this prior to service (~1 hour), the fish will cure more like traditional ceviche.
  3. After the Leche is on the fish, drizzle with a bit of avocado oil and lay the chili slices over the fish. Season lightly with the sea salt and a few leaves of the plucked cilantro. Serve immediately or refrigerate up to 15 minutes.

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