A traditional Peruvian dish that combines the vibrant flavors of raw fish marinated in citrus juices, with a zesty marinade known as Leche de Tigre, creating a tantalizing experience for the palate.
Ingredients
Scale:
1 pound of fresh fish (corvina, snapper, or tilapia)
1 cup fresh lime juice (approximately 8-10 limes)
1/2 red onion, thinly sliced
1-2 jalapeños, thinly sliced
Salt to taste
Fresh cilantro, chopped
1/2 cup of lime juice (for leche de tigre)
1/4 cup of fish stock or water
1-2 garlic cloves, minced
1 small piece of ginger, grated
Salt and pepper to taste
1 tablespoon of cilantro, finely chopped
Instructions
Begin by preparing the fish. Ensure it is fresh, firm, and cut into small, bite-sized cubes. Place the fish in a glass or ceramic bowl.
Pour the lime juice over the fish, ensuring all pieces are submerged. Allow it to marinate for about 15-20 minutes until the fish becomes opaque.
As the fish marinates, slice the red onion and jalapeños. Add these to the bowl with the fish after the initial marination time.
In a separate bowl, combine the ingredients for the leche de tigre: lime juice, fish stock (or water), minced garlic, grated ginger, and chopped cilantro. Mix well.
Season the ceviche with salt to taste and gently toss to combine all ingredients.
To serve, portion the ceviche into individual bowls and drizzle with leche de tigre. Garnish with additional cilantro if desired.
