Coconut Leche de Tigre
This is a typical non-fish leche de tigre from the Pacific coast of Colombia, which can be used to marinate ceviches, vegetables or even mushrooms. Spicy, fresh and herbal, it also makes a great salad dressing.
Dice <quantity>½</quantity> red onion and place in a bowl
Deseed and dice <quantity>⅓</quantity> of chili pepper and add to the bowl
Dice <quantity>1</quantity> small piece of ginger and add to the bowl
Dice <quantity>¼<unit>stalk</unit></quantity> of celery and <quantity>1<unit>stalk</unit></quantity> of coriander. Add to the bowl
Add <quantity>1<unit>tsp</unit></quantity> of salt. Stir to combine and refrigerate for 12h to marinate
Add <quantity>¼<unit>cup</unit></quantity> of fresh lime juice and <quantity>1</quantity> ice cube to the marinated vegetables
Add a splash of cold water, <quantity>3<unit>tbsp</unit></quantity> of coconut milk and salt to taste
Transfer to a blender and mix until well combined
Strain. The coconut leche de tigre is ready
Use in your next ceviche or aguachile. Enjoy!
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