Peruvian Ceviche with Tiger's Milk
Leche de Tigre (a mixture of lime juice, celery, ginger, red onion, garlic, and fresh fish) is the perfect marinade for the most authentic Peruvian Ceviche!
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Servings: 4
Calories: 232kcal
Equipment
- blender
- knife and cutting board
Ingredients
- 2 cups lime juice
- 1 stalk celery cut into pieces
- ½ cut red onion thinly sliced and divided
- 1 garlic clove
- ½ inch fresh ginger
- 1 lb Sea Bass cut into ½-inch cubes and divided
- ½ limo pepper (aji limo) thinly sliced
- 2 tablespoon cilantro leaves
For Serving:
- 1 sweet potato boiled and sliced
- 1 cup choclo cooked
Instructions
- Make the Tiger's Milk: place the lime juice, ¼ cup cubed fish, celery, ¼ cup sliced red onion, garlic, ginger, and 2-3 ice cubes in a blender and blend util smooth. Strain the mixture and discard the solids.
- Pour the Tiger's Milk over the fish and mix until well combined. Stir in the chopped cilantro and sliced Aji limo. Season with salt.
- Serve immediately with thinly sliced red onion on top and alongside sliced, cooked sweet potato and choclo.
Nutrition
Calories: 232kcal | Carbohydrates: 29g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 106mg | Potassium: 385mg | Fiber: 2g | Sugar: 5g