Peruvian Ceviche Mixto: Leche de Tigre con Ají Amarillo

• khẩu phần: 4 servings
• thời gian hoạt động: 30 minutes
• tổng thời gian: Add 32 minutes 3 hours f

Nguyên liệu

1¾ cup lime juice, fresh squeezed

1¼ cup fish stock

3 cloves garlic (roasted or raw)

1 large or 2 small shallots

2½ teaspoons kosher salt

1½ celery ribs

1 tablespoon cilantro stems

2 tablespoons fresh ginger (grated)

1-2 tablespoons ají amarillo paste (optional, see notes)

1 lb fresh, white, saltwater fish

4 cups leche de tigre

½ large red onion

¼ cup fresh cilantro leaves

Hướng dẫn

Slice and soak the onion

First, slice and soak the red onion in ice water. They will need to soak for about 30 minutes.

Begin adding liquid and whole ingredients to the blender

Next, juice between 8-16 limes, depending on their juiciness and size (psst. No waste here! Have a spectacular margarita by also making some oleo saccharum). Add the juice and the fish stock to the blender along with the garlic cloves, whole shallots, and salt.

Add chopped veggies to the blender

Next, rough chop the celery ribs (so they can fit into the blender) and chop about 1/4in (.3cm) of the stems at the bottom of a bunch of cilantro. Add these to the blender and proceed to the last step.

Grate ginger and add it to the blender

Using the edge of a spoon, peel the skin off a medium finger of ginger so that the yellow meat is showing. Grate the yellow part of the ginger with a microplane or the fine side of a box grater. Scoop up the pulp and add that to the blender.

Blend all of the ingredients

Finish the leche de tigre by blending until smooth.

Add ají pepper paste or sliced peppers

At this point you can leave the leche de tigre as is, or you can add some spice. This recipe mixes in 2 tablespoons (30ml) of ají amarillo paste, but I suggest you add to taste. (See the FAQ section for using other forms of ají amarillo peppers and different ways to spice leche de tigre)

Slice your fresh fish into cubes

Now that the leche de tigre is finished, place it in the refrigerator to chill and take your fish out of the fridge. Place the filet with what would have been the skin side down on the board. Slice and cube the fish into 3/4in (1.9cm) pieces. If you can, each slice should be done in one stroke, pulling the knife towards you. If you run out of knife, stop realign and pull towards you again. (do not saw at the fish)

Marinade the fis and serve with toppings

Once cubed, gather your toppings and take the leche de tigre out of your refrigerator. Submerge the fish slices into the leche de tigre marinade and let sit for about 30-60 seconds. Using a slotted spoon or tongs move the fish from the marinade to your serving plate and top with cilantro, red onion, and as much marinade as you’d like.

Ghi chú

The leche de tigre ingredients are all getting blitzed, so fine chopping the vegetables isn’t necessary.

Serve the ceviche with as much or as little leche de tigre marinade as you like. It’s common to drink leche de tigre. I definitely do.

The sweet spot for ceviche, texture-wise is between 2-30 minutes in the marinade. Any longer and it will start to turn chalky and tough.

Balance out the ceviche’s acidity by serving it with sweet or starchy items, like sweet potato, plantains, yucca, or cancha (corn nuts).

Some other common items to treat with leche de tigre and eat fresh are shrimp and scallops. If you want to add them to your fish ceviche for a ceviche mixto, here’s how:

– For shrimp you are going to want them butterflied so there is as much surface area as possible for the marinade to cure. You will also want to wait until they look pink and cooked. Otherwise, the texture of your shrimp will be soft and slimy.

– For the scallops, slice them the same thickness as the fish for the tiradito, about 1/4in (.6cm) and marinade them until they begin to turn opaque.

Fish options: red snapper, amberjack, and grouper. But, other great options are mahi-mahi, halibut, cobia, sea bass, and flounder. Fish that are typically not used for ceviche are oily or fatty fish like salmon and tuna.

https://alittlespoon.com/peruvian-ceviche-with-leche-de-tigre/

Dinh dưỡng

• Kích thước Khẩu phần: 4 oz
• Calo: 153 kcal
• Tổng Chất béo: 2 g
• Chất béo bão hòa: 1 g
• Chất béo không bão hòa: 2 g
• Cholesterol: 57 mg
• Natri: 1671 mg
• Tổng Carbohydrate: 10 g
• Chất xơ: 1 g
• Tổng Đường: 3 g
• Chất đạm: 25 g