Zingy Peruvian Ceviche with Leche de Tigre
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
For the Leche de Tigre
For the Side
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
Zingy Peruvian Ceviche with Leche de Tigre
Zingy Peruvian Ceviche with Leche de Tigre
Plating & Serving
Serve ceviche chilled in small bowls, garnished with onion and chili, accompanied by corn and sweet potato on the side for a traditional presentation.