Ceviche with Tiger Milk and Sweet Corn

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh fish marinated in traditional Peruvian tiger milk citrus marinade, served with sweet corn and red onion for a bright and refreshing appetizer. This Latin American recipe, ready in about 15 minutes, pairs fresh lime juice, fresh lemon juice, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Latin American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium glass bowl, combine 1 lb cubed fresh white fish with 1 cup fresh lime juice and 1/2 cup fresh lemon juice. Stir gently to submerge the fish fully in the citrus juice.
  2. Step 2: Add 1 small thinly sliced red onion, 1/4 cup chopped cilantro leaves, 1 small minced jalapeño pepper, 1 tsp salt, and 1/2 tsp black pepper to the fish mixture. Stir gently to combine.
  3. Step 3: Cover and refrigerate for 15-20 minutes until the fish turns opaque and is 'cooked' by the citrus juice, stirring once halfway through.
  4. Step 4: Drain off about half the citrus marinade for serving as 'tiger milk' sauce. Gently fold in 1 cup cooked Peruvian corn kernels.
  5. Step 5: Serve chilled with boiled sweet potato slices on the side for a traditional accompaniment.

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