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peruvian-style white fish ceviche, leche de tigre |

Brunch, Gluten free, White fish, Vegetables and Fruits

The quality of the ingredients will be the basis of the success of this recipe.

Note

Kind of white fish bass, (sole, grouper, monkfish, hake, …)

You can replace the white fish with trout or seafood. If you can't find the aji limo pepper, use a habanero pepper.

If you have any juice left over, don't throw it away! Peruvians usually drink it as a shooter or as an accompaniment to ceviche, elongated with Pisco.

Ingredients

Recipe for 4 portions

Ceviche

250 Gr

White fish

6 Pinch(es)

Salt

4 Unit(s)

Lime

8 Sprig(s)

Fresh cilantro

100 Gr

Red onion

0.25 Unit(s)

Aji limo

2 Tbsp

Piment aji amarillo

4 Unit(s)

Ice cubes

Leche de tigre

50 Gr

White fish

0.50 Unit(s)

Aji limo

1 Tsp

Coarse salt

4 Sprig(s)

Fresh cilantro

1 Stem

Celery

1 Clove(s)

Garlic

2 Unit(s)

Lime

2 Gr

Fresh ginger

Sides

1 Unit(s)

Corn on the cob

200 Gr

Sweet potatoes

6 Leaf(ves)

Boston lettuce

Prep

Cook the sweet potato. Scald the corn. Collect the lime juice and chop the aji limo pepper and the cilantro for the 2 recipes, keep them separate. Slice the onions into strips. Chop the garlic and ginger. Finely chop the celery stalk.
Leche de tigre

If you don't have minced fish, take a small amount of the white fish and chop finely. In a bowl, pour the lime juice through a sieve to remove the pulp. Add the aji limo pepper, minced fish, salt, coriander, celery, garlic and ginger. Mix and let infuse in the refrigerator for 15 minutes. Pour the preparation into a blender and blend until you obtain a liquid and homogeneous consistency.
Ceviche

Be very careful in cutting your fish. Cut your fish diagonally, making pieces 3 to 4 cm wide. This makes it possible to obtain even cooking thanks to the salt and lime.

When ready to eat, place your pieces of fish in a mixing bowl, sprinkle with salt, pour in the lime juice and add the coriander, red onion, aji limo pepper and tiger leche. Add the ice cubes and mix gently. This technique allows you to cool your fish just before serving it. Leave to marinate in the refrigerator for a maximum of 10 minutes. Adjust the seasoning.
Sides

Peel the sweet potato and cut it into large cubes. Shell the corn, you can sauté it in the pan if you wish. Roughly tear your lettuce leaves.
On the plate

On a plate, place the lettuce leaves, sweet potato and corn. Remove the ice cubes from the ceviche and nicely place your pieces of fish as well as onion strips. Cover everything with the remaining juice, and add a few drops of aji amarillo pepper paste to taste. You can finalize with a few micro shoots.

Kind of white fish bass, (sole, grouper, monkfish, hake, …)

You can replace the white fish with trout or seafood. If you can't find the aji limo pepper, use a habanero pepper.

If you have any juice left over, don't throw it away! Peruvians usually drink it as a shooter or as an accompaniment to ceviche, elongated with Pisco.

Cooking schedule