Ceviche with Peruvian Avocado

Ceviche with Peruvian Avocado

Recipe by Recipe by Chef Martin Morales


To prepare the leche de tigre dressing, in a small bowl, combine the ginger, garlic, cilantro, and lime juice. Set aside for 5 minutes, then strain the liquid into a large bowl, discarding the solids. Add the salt and chili paste.

Add avocado, fish, onion, sweet potato, blueberries, diced chili pepper, yellow chili paste, and cilantro. Toss gently to combine.
Salt to taste. Serve.


Difficulty level: low



Prep Time

15 minutes


Leche de tigre (tiger’s milk) dressing

1 tablespoon grated fresh ginger

1 clove garlic, halved

½ cup cilantro leaves, rinsed and chopped Juice of 8 limes

½ teaspoon salt

2 teaspoons Peruvian or other chili paste


1 Peruvian avocado, pitted, peeled, and cubed

1 1/3 pounds sea bass, tilapia, or other white-flesh fish, cut into ½-inch cubes

1 red onion, peeled and thinly sliced

1 sweet potato, cooked, peeled, and diced

16 blueberries

1 rocoto chili pepper (or other mild to semi-hot red pepper, such as red serrano), diced

2 tablespoons yellow chili paste (aji amarillo)

2 tablespoons cilantro, rinsed and finely chopped Salt