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Peruvian Leche de Tigre Ceviche with Black Sea Bass, Flounder Taco Cuts, or Sea Scallops

On a recent trip to the Gulf Shore for the Local Catch Network Summit, I had the honor of enjoying a Chef’s Dinner prepared by Chef Dana Honn alongside a remarkable group of fishers and seafood advocates. Chef Dana Honn, a New Orleans–based chef, restaurateur, and foodways champion, is known for his deep commitment to sustainability and the vibrant food cultures of the tropics and Gulf Coast. His culinary philosophy centers on ethically sourced seafood, bright coastal ingredients, and genuine respect for the communities that harvest them. Beyond his kitchens, Honn is a powerful voice for environmental stewardship and coastal restoration, regularly speaking and writing about how resilient food systems support both people and place. Through initiatives like the Tropical Foodways Institute, he blends research, storytelling, and culinary craft to illuminate the rich connections between culture, ecology, and cuisine.


The entire summit was unforgettable—from the casual opening-night hangout and inspiring sessions to a quick NOLA detour and a field trip deep into the bayou. Fishers and advocates from Alaska, Hawai‘i, Canada, Puerto Rico, and every U.S. coast came together to share ideas, experiences, and a shared belief in the importance of local, sustainable seafood. And the food reflected that spirit beautifully. From whole fried flounder to an unforgettable four-course dinner crafted by Chef Honn, nothing compared to gathering around a table to share a meal shaped by the people who live this work every day.


One of the standout dishes was Chef Dana’s Peruvian-style ceviche, made with Gulf redfish and shrimp, and built around leche de tigre—that zesty, aromatic citrus-chile “tiger’s milk” that gives ceviche its pulse and brightness. Inspired by that dish, here’s a version you can make at home using black sea bass, summer flounder taco cuts, or sea scallops—each one a sweet, delicate New England option that shines in this preparation.



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Peruvian Leche de Tigre Ceviche

with Black Sea Bass, Flounder, or Sea Scallops

Serves: 4

Prep Time: 25 minutes

No cooking required—only fresh, firm seafood and cold citrus.


 Ingredients


For the Seafood

  • 1 lb black sea bass, summer flounder taco cuts, or sea scallops, cut into ¾-inch pieces

    (If using scallops, slice each one into 2–3 coins.)

  • 1 teaspoon kosher salt


For the Leche de Tigre (Tiger’s Milk)

  • 1 cup freshly squeezed lime juice (about 8–10 limes)

  • ¼ cup lemon juice (optional but traditional for brightness)

  • 1 small shallot or ¼ red onion, sliced

  • 1 garlic clove, smashed

  • 1-inch piece fresh ginger, peeled and sliced

  • 4–6 cilantro stems (leaves reserved for garnish)

  • ½–1 ají amarillo chile or paste (or substitute with a mix of jalapeño + a small amount of habanero) Note: For Ají Amarillo Paste Substitute Mix: If you can’t find the real paste, mix: ½ tablespoon jalapeño (fresh or pickled), chopped ¼ teaspoon habanero (just a little for fruitiness, not heat)  and 1 tablespoon yellow bell pepper, chopped

  • 1 teaspoon evaporated milk (optional; traditional in some regional styles for silkiness)

  • ½ teaspoon sea salt

  • A few grinds of white pepper

To Serve

  • Thinly sliced red onion

  • Chopped cilantro

  • Slices of sweet potato, steamed or roasted (classic!)

  • Choclo or corn kernels (grilled or lightly boiled)

  • Plantain chips or tortilla chips

  • A drizzle of extra leche de tigre from the bowl


Directions


1. Prepare the Fish or Scallops

  1. Keep seafood very cold—we want it firm.

  2. Pat dry and cut into bite-size pieces.

  3. Toss with 1 teaspoon kosher salt in a chilled bowl. Let sit for 3–5 minutes.


    This firms the texture slightly before the citrus marinates it.


2. Make the Leche de Tigre

  1. In a blender, combine:

    • Lime juice

    • Lemon juice

    • Shallot/red onion

    • Garlic

    • Ginger

    • Cilantro stems

    • Ají amarillo (to taste)

    • Evaporated milk (optional)

    • Salt + pepper

  2. Blend until smooth.

  3. Strain through a fine sieve into a chilled bowl.

  4. Taste—adjust with more salt or lime if needed.


    The flavor should be bright, bracing, aromatic, lightly spicy.


3. Marinate the Seafood

  1. Pour about ½–⅔ of the leche de tigre over the seafood.

  2. Stir gently to coat.

  3. Let sit:

    • 3–5 minutes for scallops

    • 5–7 minutes for flounder

    • 7–10 minutes for sea bass


      You want the exterior opaque and the inside just turning firm.


4. Assemble & Serve

  1. Spoon the ceviche into shallow bowls.

  2. Top with:

    • Red onion slices (quickly rinsed in cold water if you want them milder)

    • Cilantro leaves

    • A ladle of extra leche de tigre (this is key!)

  3. Serve with:

  4. Sweet potato

  5. Corn

  6. Crunchy chips or plantains


Notes & Tips

  • Ají amarillo gives real Peruvian character—try to use paste if you can’t find fresh.

  • Leche de tigre shot: Peruvians sometimes pour a shot glass of the citrus-ginger-chile liquid as a “cure-all.” It’s incredible.

  • You can make the leche de tigre a few hours ahead, but mix with the seafood right before serving.



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