Leche de Tigre
Leche de Tigre is used to flavor fish and seafood in the classic preparation of ceviches. You can use any fresh white fish for this recipe, or mix lemon with orange if you prefer something less acidic. This Peruvian Nikkei base spice is used with great success all over the world.
Cut 6 limes
Squeeze limes through a strainer with ice to prevent oxidation until obtain 170ml juice
Place the lime juice, peeled ginger to taste, and ¼stalk of celery in a blender
Add 60g of white fish, ½ small red onion and ají chili pepper to taste
Blend into large chunks
Strain through a sieve into a jug
Add 1spring of coriander and let marinate until serve. The leche de tigre is ready
Use it as a base for a ceviche or aguachile. Enjoy!
Yield 4 portions
Ají Chili Pepperto taste
Peeled Gingerto taste
Small Red Onion½
Ice Cubeas needed