Entry

Peruvian Sea Bream Ceviche with Tiger's Milk

Name: Peruvian Sea Bream Ceviche with Tiger's Milk
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 400 g sushi-grade sea bream, diced; 120 ml lime juice, freshly squeezed; 1 ají limo chilli, deseeded and minced; 1 small red onion, shaved and iced; 200 g sweet potato, steamed and sliced; 80 g cooked choclo or sweetcorn; 10 g coriander leaves

Raw citrus-cured protein with sweet potato and choclo — clean, mineral and bright.

25 min 4 servings 58 kcal per serving

Ingredients

400 gsushi-grade sea bream, diced
120 mllime juice, freshly squeezed
1ají limo chilli, deseeded and minced
1 smallred onion, shaved and iced
200 gsweet potato, steamed and sliced
80 gcooked choclo or sweetcorn
10 gcoriander leaves

Method

01
Keep the fish ice-cold and dice into even 2 cm cubes so it cures at the same rate.
02
Blend a splash of lime with a few fish trimmings, chilli and a pinch of salt to make tiger's milk.
03
Pass the tiger's milk through a fine sieve until it runs opaque and silky.
04
Toss the fish in the remaining lime for 2 minutes only — the edges should turn opaque, the centre stays soft.
05
Fold in the shaved onion and tiger's milk, then season with sea salt.
06
Serve immediately with sweet potato, choclo and coriander alongside.

Why this dish works

Peruvian Sea Bream Ceviche with Tiger's Milk is built for 4 servings and lands at roughly 58 kcal per plate, with 27g protein, 20g carbohydrate and 5g fat across the recipe. It comes together in about 25 minutes using 7 whole-food ingredients — led by sushi-grade sea bream, diced, lime juice, freshly squeezed, ají limo chilli, deseeded and minced — so nothing here relies on packaged sauces, refined sugar or ultra-processed shortcuts. That balance is what keeps it a realistic weeknight option rather than a weekend project.

The entry sits inside our collection and carries the High-Protein, Gluten-Free, Low-Glycemic tags, so it slots straight into the Smart Recipe Finder when you filter by dietary focus or allergens. Scale the portions in the recipe drawer and the ingredient quantities and macros recalculate together; sync it to your shopping list and the pantry tracker subtracts what you already own before the list is generated.

Cooking and storing it well

Read the method through once before you start — the 6 steps are written in the order a working kitchen would run them, with prep that can overlap grouped together. Hands-free cook mode reads each step aloud and runs the timers, so your phone can stay on the counter. Season at the end rather than the beginning: salt, acid and good olive oil do more for the finished plate when they are adjusted against the cooked dish. Leftovers keep well chilled for two to three days in a sealed container; bring anything dressed or herb-heavy back to room temperature before serving so the aromatics come forward again.

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