Ceviche on a Cup

Ceviche on a Cup, Leche de Tigre or “Tiger’s Milk” is one of the quickest Peruvian food appetizers you could make (in less than 15 minutes), using a short list of ingredients, is the widely popular “leche de trigre” or “tiger’s milk”. The “leche de tigre is is a variation of the Peruvian ceviche.

For this recipe we are only using ingredients commonly found in any supermarket.

Servings: 4 – 6
Estimated Cost: $30
Estimated Calories: 75


  • 1.5 LBs (4 fillets) of Tilapia (or similar white fish)
  • 8 Limes (make sure they are juicy!)
  • Any kind of hot pepper or chili (habaneros are a good choice if you like it hot)
  • Use only 1 for mild, add more to turn up the heat
  • 1 teaspoon of garlic puree
  • 2 table spoons of mayonnaise
  • 1/2 onion, chopped
  • 1 teaspoon of salt
  • ½ teaspoon of pepper
  • 1 tablespoon of cilantro (finely chopped)

Optional Decoration:

  • Slices of 1 hass avocados
  • Sesame seeds
  • Shoestring potatoes (or any kind of crumbled potato chips)
  • Cilantro


1Squeeze the limes into a cup (make sure the limes have been in the refrigerator so the juice is cold.


Cut the fish in stripes (make sure the fish is cold –almost frozen), then in small pits of ½ an inch thick. Place the fish on platter or bowl and add salt, pepper and garlic onto the fish.
Add the cilantro and mayo and mix.

Cut the hot peppers or chilies in tiny bits (you can also make a puree on the blender) and pour it over the fish.


4 Pour the lime juice and mix everything. Let it sit for 5 minutes and then serve in small cups. To decorate sprinkle sesame seeds, add the shoestring potato chips, the avocado slices and a little branch of cilantro.


5. Enjoy! This is a great appetizer during summer and we strongly suggest pairing it with a cold bitter beer like an IPA that enhances the saltiness and sourness of the tiny bits of the fish.