Ingredients
For the ceviche
- 1 kg white fish filet sole, sea bass, grouper or any firm white / pinkish fish
- to taste chopped chili
- to taste salt and pepper
- 1/2 red onion sliced
For the leche de tigre
- 40 g trimmings from fish filets
- 30 g red or brown onion (red onion gives a pinkish tiger's milk and brown makes it white)
- 2 garlic cloves
- to taste chili
- 30 g celery
- 15 g ginger
- to taste salt and sugar
- 500 ml lime juice only squeeze while the juice comes out easily. If you squeeze further you'll get the bitterness from the skin and pith
- 4 stalks coriander stalks only
To serve
- Coriander leaves and chopped to serve, to taste
- 2 cooked sweet potatoes
- Cooked Peruvian corn
Instructions
For the ceviche
- Let the onion rest for 15min with abundant salt to soften its flavour. Rinse and reserve.
- Cut the fish in 2cm cubes. Any pieces that are too thin go to the leche de tigre.
- Mix the fish with the chili, onion, salt and pepper and let rest while we make the leche de tigre.
For the leche de tigre
- Squeeze the limes as close as you can to the moment of serving so they don't go bitter and keep them with an ice cube as you're squeezing them. Remove the ice cube before blending.
- Put everything in the blender and pulse 3-6 times or until you see everything's now in small chunks.
- Pass through a sieve and press down to really get all the juices.
- Taste the tiger's milk and adjust the level of salt. Also if it's too sour add sugar. You'll especially need sugar if you're outside Perú and the limes aren't as sweet. You should be able to drink it and enjoy it on its own even without the fish.
- Mix the leche de tigre with the fish and other ingredients and serve immediately with coriander, sweet potato and Peruvian corn.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!