Ceviche Recipe
Gulf fish / Passion fruit / Leche de PESCADO Tigre / Onions / Plantain / Cilantro chips
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ceviche (Leche de Pescado)
Aromatics & Mix-ins
Plantain & Garnish
Method
Ceviche (Leche de Pescado)
- 1
- 2
Make leche de pescado (tiger milk) with passion fruit
In a separate bowl, whisk together fresh lime juice, orange juice, cold water and the fish stock or very low-sodium fish sauce until combined. Add the passion fruit pulp and seeds and mix. Taste and add sea salt and freshly ground black pepper, stirring until salt dissolves.
- 3
Cure the fish
Pour the passion-fruit leche de pescado over the diced fish so the fish is fully submerged. Gently press the fish down with a spoon to ensure even contact. Let the fish marinate in the refrigerator for 12–18 minutes for 1/2-inch pieces: the fish should turn opaque but remain tender (adjust time ± a few minutes depending on dice size).
Aromatics & Mix-ins
- 4
- 5
Combine with cured fish
When the fish is opaque and lightly firm, drain about half of the leche de pescado (reserve for serving if you want more sauce). Gently fold the drained red onion, scallions, minced chili and chopped cilantro into the fish, then taste and adjust salt, pepper, or a splash of lime if needed.
Plantain Chips & Plating
- 6
Make plantain chips
Peel the green plantain by slicing off both ends, cutting a shallow lengthwise slit through the peel and prying it off. Using a mandoline or very sharp knife, slice the plantain into very thin rounds (1.5–2 mm). Heat neutral oil in a heavy skillet or deep pan to 350°F (175°C). Fry the plantain slices in small batches, stirring so they don’t stick, until golden and crisp, about 1–2 minutes per batch. Transfer to a paper-towel-lined tray and immediately sprinkle fine sea salt. Let cool; they will crisp further.
- 7
Assemble and garnish
Spoon the ceviche into chilled serving bowls or on a platter. Drizzle a little of the reserved leche de pescado and passion fruit over the top for shine and extra acidity. Arrange plantain chips on the side or lightly inserted around the ceviche. Garnish with extra cilantro leaves and optional microgreens or edible flowers. Serve immediately so plantain chips remain crisp.