Peruvian Sea Bass Ceviche in Tiger’s Milk By Gokhan From Product Group

A South American seafood dish typically using raw fish marinated with citrus juices and seasonings including a variety of herbs and spices, onion and pepper.

This is my unique recipe of the dish, so enjoy! The marination liquid is called Tiger’s Milk by Peruvians:)

Accompany with Pisco, the Peruvian classic….or say cheers to Peru by adding a twist of Turkey with a glass of Raki…..


140g filet of sea bass, thinly sliced–FIS366

Juice of 5 limes

1/2 red onion, thinly sliced

1 red pepper, finely chopped

1/4 cup olive oil–OIL034

1 small carrot, peeled

1/2 teaspoon sea salt, adjust to taste

1/4 teaspoon ground pepper, adjust to taste

1/8 teaspoon paprika–SPI381

1/8 teaspoon cumin

1/8 teaspoon oregano

1/8 teaspoon ginger

1/8 teaspoon dry parsley

3 cloves garlic, finely chopped

10 fresh mint leaves

5 sprigs of fresh chives

Step 1:

Making the Tiger’s Milk for marination

Squeeze 5 limes into a mixing bowl.

Add the thinly sliced red onion and finely chopped garlic cloves into the mixing bowl of lime juice.

Add all the spices and fresh herbs into the bowl and stir them together.

Step 2:

Bake the carrot.

Using a peeler, peel the carrot into an oven dish and add a drizzle of olive oil. Add to oven and leave for approximately 10 minutes until crispy.

Step 3:

Slicing the fish

Slice the Sea Bass very thinly with a knife, the best way of it to lie the fish on a chopping board and slice it with holding the knife parallel to the board. Apply a small pressure to the fish with your fingers while slicing it.

Step 4:


Put the sliced fish into the Tiger’s Milk approximately for 20 minutes.

Stir everything together from time to time. Everything should be in the Tiger’s Milk during marination, so be careful.

Step 5:


Put the Ceviche on a plate, you can add as much as Tiger’s Milk you want. Some people love it when it is really juicy.

Add the crispy carrot on top of the Ceviche to give it a crispy texture and a colour loveliness.

Optional, garnish the Ceviche with 3 springs of fresh chives and serve.


Recommandations: The dish is originally great with Pisco, a Peruvian white grape based spirit, but as Raki drinkers can guess it is a great companion for Raki too, which is an other white grape based spirit from the other side of the world.

5 Responses to “Peruvian Sea Bass Ceviche in Tiger’s Milk By Gokhan From Product Group”
  1. Gülbeyaz says:

    wooooww, that looks really good, yum yum

  2. Ozgul Tigu says:

    Nice one Gokhan! Thumbs up 🙂

  3. Arthur Walker says:

    Well done Gokhan!

  4. Cihan says:

    It looks yummyyyyy,good luck Gokhan:)

  5. Shankar says:

    Lovely looking dish…the bar has been raised! 2 thumbs up!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: