Leche de Tigre

• khẩu phần: 4 appetizers

Nguyên liệu

1 filet of firm white fish or leftover pieces from ceviche preparation (~ 4-6 ounces)

8 cilantro stems (no leaves)

1 celery stalk, roughly chopped

1 piece ginger (slightly smaller than a thumb), grated

3 garlic cloves

1 cup lime juice

1 cup fish stock

1 limo pepper, deveined and deseeded (unless you want more heat!)

For serving and decoration option: Clear glass and

1 cooked shrimp to cup the side of the glass (see photo above)

Hướng dẫn

In a blender, add all the ingredients and blend until liquified.

Adjust seasoning of needed.

To use, take already marinated fish (from ceviche above) and place in the desired plate or glass. Pour leche de tigre over top and decorate with other sides. Done!

Any left over can be served in shot glasses as an apéritif.

Ghi chú

To prepare a great ceviche , preferred fish tends to be white fish for its smoother texture and appearance, like sole or the Corvina. Here in the Northeast U.S. you will find many enjoy the texture and color of tilapia but you can also use pollack or haddock and others. Any white fish with a slightly firmer flesh works wonderfully and can hold up to the acid of the lime juice, the tossing with other ingredients, and give you a wonderful bite.

https://www.kahloseyes.com/single-post/ceviche-for-every-occasion#:~:text=Siwichi%2C%20cebiche%2C%20ceviche.&text=What%20is%20Peruvian%2Dstyle%20ceviche,some%20added%20aromatics%20and%20flavors.