Ceviche
This classic ceviche recipe can be made for any occasion, all you need is fresh fish.
Cut <quantity>6</quantity> limes
Squeeze limes through a strainer with ice to prevent oxidation until obtain <quantity>170<unit>ml</unit></quantity> juice
Place the lime juice, peeled ginger to taste, and <quantity>¼<unit>stalk</unit></quantity> of celery in a blender
Add <quantity>60<unit>g</unit></quantity> of white fish, <quantity>½</quantity> small red onion and ají chili pepper to taste
Blend into large chunks
Strain through a sieve into a jug
Add <quantity>1<unit>spring</unit></quantity> of coriander and let marinate until serve. The leche de tigre is ready
Dice <quantity>200<unit>g</unit></quantity> of white fish fillets and place in a bowl
Thinly slice <quantity>¼</quantity> of small red onion
Thinly slice red finger chili pepper to taste
Season the fish with salt to taste
Add the Leche de Tigre and stir to combine
Add the sliced onion and the chilli
Season with coriander leaves to taste. Mix and leave to marinate for at least 20m
Serve and the ceviche is ready
Enjoy!
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