Leche de Tigre | Ceviche Milk

Name: How to cook Leche de Tigre | Ceviche Milk - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

andeanrecipes

Leche de Tigre | Ceviche Milk

It is an excellent appetizer dish within the Peruvian cuisine. It is a perfect choice under any weather condition or venue. Due to it's intense citrus-spicy fish flavor tones, some food lovers also take it as a great hangover cure or an aphrodisiac. The basic ingredients are fresh fish, lime juice, lime chilli, and fresh cilantro leaves. This staple is a predecessor of the ceviche meal. In fact, it is considered an extension of it. For more delicious and healthy recipes, please visit andeanrecipes.com/recipes

Ingredient

Food ration :

10 servings

Cooking time :

25 mins

1 pound

white fish fillets ("Lenguado": sole or "Corvina": sea bass), cut in small pieces ½ by ½ -inch

2 cups

squeezed lime juice

“aji limo” (lime chilli), minced w/o seeds or veins

1/2 cup

minced celery

small red onion, halved

1/2

medium red onion, thinly sliced in strips

2 pcs

garlic cloves

1/2 teaspoon

ginger root

1/2 cup

minced cilantro

1/2 cup

ice cubes

1/2 cup

Peruvian corn

7 pcs

small shrimp tails (optional)

7 pcs

plantain chips (optional)

as required

Salt and pepper

Cooking instructions

* Step 1

For the sauce, place in a blender 1/3 of the white fish (reserve the remaining), the 2 cups of lime juice, 1/2 of the lime chilli (keep the other half), small onion, garlic cloves, ginger, ice cubes, and salt and pepper to taste.

* Step 2

For our stuffing, pour in a bowl the rest of the ingredients (fish, lime chilli, celery, sliced medium onion, and cilantro), and stir in the blended sauce. Mix them well.