Ceviche

Inspired by the authentic, vibrant plates served at Stockholm’s beloved Latin enclave Maestra Vida, this classic Peruvian ceviche balances bracing acidity with silky depth. Pristine, firm white fish cures in an emulsified leche de tigre layered with fresh lime, ginger, garlic, and ají amarillo, achieving an electric freshness without harsh sharpness. Served alongside velvety sweet potato rounds, giant Andean choclo, and crunchy toasted cancha, every spoonful delivers the high-contrast textures that make coastal bistro dining unforgettable.

The Bistro Recipe

A restaurant-accurate recreation of Maestra Vida's signature Peruvian ceviche: fresh white fish cured to opaque perfection in zesty, balanced tiger's milk, paired with sweet potato and dual-textured Andean corn.

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Servings 2

Method Citrus Cure

Scale

1x 2x 3x

Units

US Metric

Ingredients

Fish & Leche de Tigre

• 0.9 lb sashimi-grade white fish fillet (sea bass, corvina, or cod), cubed
• 0.5 cup fresh lime juice, freshly squeezed
• 1 tbsp ají amarillo chili paste
• 1 clove garlic, finely grated on a microplane
• 1 tsp fresh ginger, peeled and grated
• 0.5 piece red onion, shaved paper-thin into feathers
• Fine sea salt & ground white pepper, to taste

Traditional Accompaniments

• 1 piece sweet potato, steamed until tender and sliced into thick rounds
• 0.65 cup choclo (giant Andean corn kernels), boiled tender
• 0.3 cup cancha chulpe (toasted salted corn)
• 2 pieces crisp lettuce leaves, for serving base
• 1 piece fresh red chili (ají limo or bird's eye), seeded and sliced
• 1 tbsp fresh cilantro leaves, roughly chopped

Instructions

1. 1
   Crisp the Onions

   Soak sliced red onions in ice water for 10 minutes; drain thoroughly so they stay crisp and mild.

2. 2
   Blend Leche de Tigre

   Whisk lime juice, ají amarillo, garlic, ginger, and a small scrap of fish until milky, pale, and slightly thickened.

3. 3
   Flash Cure

   Season chilled fish with fine sea salt, pour over tiger’s milk, and toss for 3 minutes until exterior turns milky opaque.

4. 4
   Plate the Base

   Tuck lettuce leaves along the side of chilled bowls, adding steamed sweet potato slices and cooked choclo on the side.

5. 5
   Garnish & Pour

   Mound ceviche in the center, ladle remaining leche de tigre generously around, top with onions, cilantro, chili, and toasted cancha.

The Secret to Authentic Leche de Tigre

Never squeeze your limes down to the bitter white pith; gentle, half-press squeezing prevents astringency. Blending a single cube of fresh raw fish straight into the lime mixture emulsifies the citrus juices into that rich, opaque, restaurant-signature glaze.

Bistro Pour

Txakolina or Peruvian Pisco Sour: Saline minerality and spritzy acidity cut the rich fish and citrus cure, while a silky Pisco foam softens the fiery ají chili.

More Inspiration from Maestra Vida

Explore our dining guide to London’s iconic Covent Garden bistro, alongside more signature dishes you can recreate at home.

Maestra Vida

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