Snacks and sides

Peruvian flounder ceviche

Australian Gourmet Traveller summer seafood recipe for Peruvian flounder ceviche
Peruvian flounder ceviche

Peruvian flounder ceviche

Con Poulos

Flounder is the most common fish used for Peruvian ceviche; substitute snapper, grouper or blue-eye trevalla if it’s unavailable. Garnishes include corn, sweet potato, butter lettuce and Spanish onion. The marinade, known as ‘leche de tigre’ (tiger’s milk), is a popular hangover cure.




1.Place fish in a non-reactive bowl. Add onion, chilli, lime juice, season to taste with sea salt, combine, cover and refrigerate for 15 minutes or until fish starts to turn from opaque to white. Serve with corn, sweet potato and limes.

Drink Suggestion: Off-dry riesling. Drink suggestion by Max Allen


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