Zingy Peruvian Ceviche with Leche de Tigre

Name: Zingy Peruvian Ceviche with Leche de Tigre
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: 500g white fish fillet; Juice of 6 limes; 1 red onion; 1 fresh red chili; Salt; 2 tbsp fresh cilantro leaves; Bones and scraps of white fish; Juice of 4 limes; 1 stalk of celery; ½ cup fish stock; 1 clove garlic; Salt and pepper; 1 sweet potato; 1 cob of corn

Fresh and Tangy Citrus-Marinated Fish

A quintessential Peruvian dish featuring fresh fish marinated in citrus and served with a flavorful leche de tigre.

1 h
4
Intermediate

Ingredients

For the Ceviche

500g white fish fillet

cut into 1cm cubes

Juice of 6 limes

fresh

1 red onion

thinly sliced

1 fresh red chili

finely chopped

Salt

to taste

2 tbsp fresh cilantro leaves

chopped

For the Leche de Tigre

Bones and scraps of white fish

Juice of 4 limes

fresh

1 stalk of celery

chopped

½ cup fish stock

1 clove garlic

minced

Salt and pepper

to taste

For the Side

1 sweet potato

boiled and sliced

1 cob of corn

boiled and sliced

Preparation

Marinating the Ceviche

Combine Fish and Lime

In a mixing bowl, combine the white fish cubes with lime juice and season with salt.

Cure the Fish

Let the fish sit for approximately 15 minutes until the edges begin to turn opaque.

Add Vegetables

Stir in sliced red onion, chopped chili, and cilantro.

Preparing the Leche de Tigre

Simmer Base

Simmer fish bones and scraps with fish stock, celery, and garlic for 15 minutes.

Strain and Season

Strain the stock and add fresh lime juice, salt, and pepper.

Blend and Chill

Blend until smooth and refrigerate until ready to use.

Cooking Process

Marinating the Fish

Allow the fish to cure in the lime juice for the right texture.

Preparing the Leche de Tigre

Ensure all bones and fish scraps are strained out for a smooth texture.

Blending

Incorporate all of the mentioned ingredients until fully blended.

Plating & Serving