Peruvian·non-vegetarian·medium

Ceviche de Pato con Leche de Tigre y Camote Crujiente

Name: Ceviche de Pato con Leche de Tigre y Camote Crujiente
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 500g duck breast; 250ml lime juice, freshly squeezed; 2 tbsp aji amarillo paste; 1 medium red onion, finely sliced; 3 tbsp fresh cilantro, chopped; 2 cloves garlic, minced; 1 tsp ginger, grated; 100ml fish stock; 4 ice cubes; 1 large sweet potato; 500ml vegetable oil for frying; 50g cancha (toasted corn kernels); to taste salt and pepper; couple sprigs micro cilantro or cilantro leaves for garnish

Imagine the vibrant streets of Lima, where the ocean breeze meets the Andes. This ceviche is my love letter to Peru, but with a twist: tender duck breast, marinated in a fiery leche de tigre that awakens every taste bud. The citrusy, spicy marinade cuts through the rich, gamey meat, while sweet potato crisps and crunchy cancha add texture and balance. You'll feel the warmth of aji amarillo and the freshness of cilantro, transporting you to a bustling cevicheria. It's bold, it's comforting, and it's surprisingly easy to make at home. Serve it chilled, with cold beer, and watch your dinner guests' eyes light up.

50 min(prep 30 + cook 20)

4 servings

520 kcal

Ingredients

duck breast500g
lime juice, freshly squeezed250ml
aji amarillo paste2 tbsp
red onion, finely sliced1 medium
fresh cilantro, chopped3 tbsp
garlic, minced2 cloves
ginger, grated1 tsp
fish stock100ml
ice cubes4
sweet potato1 large
vegetable oil for frying500ml
cancha (toasted corn kernels)50g
salt and pepperto taste
micro cilantro or cilantro leaves for garnishcouple sprigs

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Start by preparing the duck breast. Score the skin in a diamond pattern, season with salt and pepper. Sear skin-side down in a hot pan for 6-7 minutes until golden and crispy. Flip and cook for 3 minutes for medium-rare. Remove, let rest, then slice thinly against the grain.
2
While the duck rests, make the leche de tigre: in a blender, combine lime juice, aji amarillo paste, garlic, ginger, fish stock, and ice cubes. Blend until frothy. Season with salt to taste. Strain if desired.
3
In a large bowl, toss the sliced duck with the leche de tigre, red onions, and cilantro. Let it marinate for 5-7 minutes – no longer, or the duck will become tough.
4
Meanwhile, peel and slice the sweet potato into thin rounds or matchsticks. Fry in hot oil until golden and crispy. Drain on paper towels, sprinkle with a pinch of salt.
5
To serve, divide the ceviche among chilled bowls. Spoon extra leche de tigre over each. Top with sweet potato crisps, cancha, and a few cilantro leaves. Enjoy immediately with a cold beer or a pisco sour.

#peruvian #ceviche #duck #gluten-free

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