Peruvian Ceviche with leche de tigre

This recipe was inspired by chef Gustavo Arana Dagnino of Warike Restobar in Santa Rosa, California. Peruvian ceviche, also known as tiradito, differs from Mexican ceviche in that it uses a marinade called tiger’s milk, made with the super-hot ají limo chile. The fish also spends a shorter amount of time marinating in this version of ceviche. Look for ají limo chile paste and the Peruvian garnishes in Latino markets or online. Be sure to use sashimi-grade white-fleshed fish.